Cold Potato Soup With Lobster Salad

• 5 pounds potatoes
• 3 leeks, roughly chopped, green part removed
• 2 cloves garlic
• 2 cups chicken broth, homemade or low-sodium canned
• 4 cups buttermilk
• 4 cups milk or light cream
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons fresh lemon juice
• 4 tablespoons extra-virgin olive oil
• 2 cups fresh cooked lobster meat, cut into bite-size pieces
• 1 cup fresh fennel, cut into -inch dice
• 2 tablespoons minced fresh chervil, plus more for garnish

1. To make the soup, place the potatoes, the leeks, the garlic and the chicken broth in a pot, cover and simmer until the potatoes are tender, about 15 minutes.
2. Remove from heat until the mixture is cool enough to handle.
3. Stir in the buttermilk.
4. Pass the mixture through a food mill -- a food processor will render a gluey soup.
5. When the mixture is ground, slowly add the milk or cream, stirring until the desired consistency has been achieved.
6. Taste, adjust the seasoning and refrigerate for at least 2 hours.
7. To make the salad, place the salt and pepper and the lemon juice in a bowl and slowly whisk in the olive oil.
8. Add the lobster meat and the fennel and toss gently to combine.
9. Add the minced chervil.
10. To serve, ladle the soup into 6 bowls and place cup of the lobster mixture in the center of the soup.
11. Garnish with chervil and serve immediately.

potatoes, leeks, garlic, chicken broth, buttermilk, milk, salt, black pepper, salt, black pepper, lemon juice, extravirgin olive oil, fresh cooked lobster meat, fresh fennel, fresh chervil

Taken from cooking.nytimes.com/recipes/8372 (may not work)