Chilled Leek and Potato Soup with Shrimp and Fennel Salad

Procedure

1. Cut the leeks and potatoes into thin slices.
2. Sweat the leeks in olive oil without letting them brown.
3. Add the stock and potatoes and bring to a boil. Simmer until the vegetables are tender.
4. Pass the soup through a food mill.
5. If the soup is too thick, add a little stock to bring it to proper consistency.