Lemon-Grass Vichyssoise

• 4 tablespoons unsalted butter
• 3 large cloves garlic, coarsely chopped
• 1 pound leeks, washed well, trimmed and white part sliced
• 1/4 pound onions, coarsely chopped
• 4 stalks lemon grass, trimmed, and bulb thinly sliced
• 8 kaffir lime leaves, finely sliced
• 1 pound potatoes, peeled and coarsely diced
• 2 bay leaves
• Salt and freshly ground black pepper to taste
• 6 cups water
• 2 cups heavy cream
• 1 or 2 bunches fresh chives

1. In a large pot, melt the butter over medium-high heat.
2. Add the garlic, leeks, onions, lemon grass and lime leaves; cover and simmer for 10 minutes.
3. Do not allow to color.
4. Add potatoes, bay leaves, salt, pepper and water, and bring to a boil.
5. Reduce heat, and simmer, cooking 20 minutes, until potatoes are tender.
6. Allow to cool a little; strain, reserving broth, and remove bay leaves.
7. Place some solids with a little broth in blender, and puree.
8. Spoon into bowl.
9. Repeat process until all solids are pureed; you will probably have to use all the broth to do this, but do not allow the mixture to become too thin, because the cream must still be added.
10. Stir in the cream.
11. Adjust seasoning, and chill completely, at least several hours.
12. To serve, chop the chives, and stir vichyssoise thoroughly.
13. Spoon 1 cup into soup bowl, and sprinkle with chives.
14. If mixture is too thick, add a little milk to thin it out.

unsalted butter, garlic, leeks, onions, lemon grass, lime, potatoes, bay leaves, salt, water, heavy cream, chives

Taken from cooking.nytimes.com/recipes/8679 (may not work)