Chilled Vichyssoise

Servings: 20 or more
Preparation Time: 60 minutes plus refrigeration

4 large leeks, white part only, rinsed and sliced
1 large yellow onion, diced (about 1 cup)
8 medium celery ribs, thinly sliced (about 4 cups)
1 small head cauliflower, cut into flowerets, chopped (about 2 ½ cups)
¾ cup butter (1 ½ stick)
8 large baking potatoes, peeled and cut into ½ inch dice
1 cup all-purpose flour
4 quarts chicken stock
1 teaspoon ground nutmeg
Salt and freshly ground pepper
2 cups heavy cream
1 cup fresh garlic chives, chopped

Heat the butter in a large pot over medium high heat.

Add the leeks, onion, celery and cauliflower to the pot. Cook until soft, about 15 minutes.

Stir in the potatoes. Cook for 5 minutes.

Stir in the flour and cook for 2 minutes.

Add the chicken broth and nutmeg. Season with salt and pepper.

Bring the soup to a boil. Reduce heat to medium and simmer for 30 minutes or until the potatoes are soft.

Use an immersion blender (or a food processor) to puree the soup. Cover and refrigerate for at least 2 hours or overnight.

Stir in the heavy cream and garnish with fresh chopped chives.