Vichyssoise Verte

• ½ pound raw potatoes, diced
• 2 ounces raw leeks, chopped
• ½

Simmer diced potatoes, chopped leeks and peas in chicken stock until barely tender. Put vegetables and consommé through an electric blender or fine sieve so that vegetables are puréed. Season to taste with salt, pepper and celery salt. Cool mixture slightly and stir in double cream. Chill thoroughly and sprinkle with finely-chopped chives.