(Cold Potato and Leek Soup)
SERVES 6 – 8
Chef Louis Diat created this classic soup in the early 1900s, while working at New York's Ritz-Carlton hotel.
4 tbsp. unsalted butter
4 medium leeks, white part only, trimmed, washed, and thinly sliced
1 medium yellow onion, peeled and thinly sliced
5 medium floury potatoes, peeled and thinly sliced
5 cups chicken stock
2 cups milk
2 cups half-and-half
Freshly ground white pepper
1 cup heavy cream
1 small bunch chives
1. Melt butter in a medium pot over medium heat. Add leeks and onions and cook until lightly golden, 10–15 minutes. Add potatoes, stock, and 1 tbsp. salt and cook until potatoes are tender, 35–40 minutes. Pass soup through a food mill, then press through a sieve into a clean pot. Whisk in milk and half-and-half and season to taste with salt and pepper. Bring to a boil over medium heat, stirring frequently. Set soup aside to let cool.
2. Press soup again through a sieve into a large bowl. Cover and refrigerate until chilled. Whisk in cream. Refrigerate soup until cold. Serve soup in chilled soup bowls and garnish lavishly with snipped chives.