Iced Parsley Soup

A great summer soup, served cold.

• 3 leeks, finely chopped
• 2 onion, finely chopped
• 2 tablespoons butter
• 1 small bay leaf
• 3 cups chicken broth
• 5 medium potatoes, peeled and sliced
• 3 cups heavy cream
• 1 tablespoon Worcestershire sauce
• Salt & pepper to taste
• 2 cups chopped parsley
• 1 cup chicken broth

Saute leeks and onions in butter until transparent. Add bay leaf, chicken broth and potatoes and simmer for 30 minutes. Remove bay leaf, puree and chill. Add cream, Worcestershire sauce, salt and pepper. Puree parsley in remaining 1 cup of chicken broth. Add to soup. Chill until ready to serve.