• 10 large leeks
• 4 large onions
• ˝# butter
• 4 quarts vegetable stock
• 2.5 quarts heavy cream
• 1tbsp salt (to taste)
• 1tbsp teaspoon white pepper to taste
• 1 to 2 tablespoon chopped cucumber to garnish

Method

1. Chop the leeks. Wash them in a vessel of water, allowing the grit to fall to the bottom of the container. Lift the sliced leeks into a colander to drain. Rinse well

2. Dice the potatoes and onion.

3. Melt the butter in a large soup pot or rondeau. Add the leeks, potatoes and onions, stirring to coat them in melted butter. Turn the heat to low. Cover the pot and allow the vegetables to 'sweat' for 15 minutes, stirring every 3 minutes to prevent burning.

4. Add the vegetable broth, salt and pepper.

5. Add 2 quarts of heavy cream and Turn up the heat and bring to simmering point. Lower the heat and simmer for 20 to 25 minutes until vegetables are tender.

	Chef Criss Menassa Sundial Beach Resort

6. Blend the soup until smooth with an immersion blender or in batches using a food processor or blender. Chill the soup to 45 degrees using an ice bath or chill stick. Do not attempt to chill the soup solely in the refrigerator as this will raise the temperature of your refrigerator.

7. Once the soup is sufficiently chilled, whip the remaining heavy cream until stiff peaks form. Fold half the whipped cream into the remaining chilled soup until well incorporated.

8. Serve hot in chilled soup bowls, with chilled soup spoons. Garnish with chopped cucumber