Vichyssoise

Probably, most of you have already cooked and seen this soup in many blogs, so have I. However it was yesterday the first time that I cooked it and I must say it is one of the bests soups I have ever had. It is actually a soup that is served chilled and it tastes even better the next day. However the weather is so cold these days that it is also appreciated warm. It would be a funny idea to serve it in three small cups one warm, another lukewarm and a cold portion. I tasted it yesterday in each way, and it tastes most intense when it is well chilled.


Ingredients:
(recipe adapted from Anthony Bourdain)
2 tablespoons butter
4 leeks (only the white part)
2 small potatoes
500 ml chicken stock
200 ml cream
pinch of nutmeg
salt, pepper
Peel and cut leek in thin slices, and the potato in small cubes. Heat butter and sautée leek for about 5 minutes, but don't let it get brown. Add the potatoes and sautée for another minute or two. Add chicken stock and cook for 15-20 minutes or until the vegetables are cooked. Puree, add the cream, nutmeg and bring it to boil, cook for another 5 minutes, season and let it cool to room temperature, then chill for some hours or over night.