Cold Leek and Potato Soup

• 4 leeks
• 2 small onions
• 1 oz. (30 g.

Slice the well-washed whites of the leeks and the onions, and fry in butter without allowing them to brown at all. Peel and slice the potatoes, then add them to the other vegetables, with the chicken stock and salt. Boil for 30–35 minutes. Rub the mixture through a moulin or blend; return it to the heat, and add the milk. Season and bring to the boil. Chill and fold in the whipped cream. Leave