I know it is sometimes hard for a lot of people to fathom eating cold soup but once you taste this you won´t have any doubts.( I might add that this is really great served hot too!) Of course, being that this is a recipe from Julia, you can´t go wrong. The other day I was at a luncheon and there were some fantastic starters. Light and not so heavy. Then for the main course, there was a very badly prepared lamb. (It had gone off! 😨)The commentary from everyone was not only how bad it was, but who would serve a heavy dish when it is no less than 40 degrees outside? A lesson learned about the importance of considering the season when preparing a dish! I hope you enjoy this too. I found this recipe on
Bring the leeks, potatoes, and broth to the boil in the saucepan. Salt lightly, cover partially, and simmer 20 to 30 minutes, or until the vegetables are tender. Puree the soup if you wish. Taste, and correct seasoning.
After chilling the soup, you may wish to stir in a little sour cream, heavy cream or creme fraiche. Taste carefully again, and correct the seasoning. Top each serving with a sprinkle of chives or parsley.
Enjoy! xxxx Natascha