Vichyssoise

1⁄2 potatoes;

1⁄2 red onions;

1 leeks;

11⁄2 tbsp butter;

3⁄4 cup chicken stock;

2 eggs;

23⁄4 tbsp whipping cream, 35% fat;

2 tbsp croutons;

1 tsp extra-virgin olive oil.

Thinly slice the onion.
Trim the dark green leaves from the leeks and cut the leeks in half lengthwise. Rinse under running water to remove any dirt or grit.
Thinly slice them.
Melt the butter in a large saucepan over low heat, and add the onions. Cook for 5 minutes, until softened but not browned.
Add the leeks and cook for another 10 minutes, stirring often, until the leeks and onions are very soft. Meanwhile, pour the chicken stock into a large pot and bring to a boil.
Add the potatoes to the onions and leeks.
Add the hot stock, cover, and simmer for 30 minutes.
Bring a pot of water to a boil. Add the eggs and boil for 3 minutes.
Cool the eggs in a bowl of ice water, then peel off the shells. Keep them in a bowl of warm water until ready to serve.
After 30 minutes of cooking, process the soup, using a hand-held blender, until smooth and creamy.
Pass the soup through a fine-mesh strainer and let cool in the pain. Chill in the fridge until very cold.
Whisk the cream into the soup, then season with salt and pepper.
Place an egg in the middle of each serving bowl and pour in the vichyssoise.
Scatter the croutons and drizzle with the extra-virgin olive oil.

Discard the green tops of the leeks and split the leeks lengthwise.

Wash in cold running water to remove all sand. Drain and finely chop.

Peel and slice the potatoes.

Melt the butter in a large pot.

Add the curry powder and cook for 1 minute.

Add the chicken stock and potatoes.

Bring to a boil, reduce the heat to low and simmer for

45 minutes to 1 hour, until the potatoes are tender.

Puree the mixture in a food processor. Cover and chill.

When ready to serve, whisk in the buttermilk.

Check the seasonings.

Serve in chilled bowls, with a sprinkling of the chopped chives and a grind of black pepper.