Prep Time : 30 minutes Cooking time : 30 minutes Chilling time : 2 to 3 hours Makes 6 servings
3 tablespoons butter or margarine
2 small leeks , halved length-wise , , thoroughly washed and sliced
1/2 teaspoon ground nutmeg
2 medium-size sweet potatoes , peeled and cut into 2-inch chunks
2 medium-size carrots , peeled and cut into 2-inch chunks
4 cups Rich Chicken Stock or canned low-sodium chicken broth
1-1/2 cups buttermilk
salt and freshly ground pepper to taste (optional)
1 cup heavy cream
2 tablespoons snipped chives
1 . In a medium-size saucepan , over moderate heat , melt butter . Add leeks and nutmeg and saute , stirring occasionally until tender , about 5 minutes .
2 . Add sweet potatoes , carrots and stock and bring to a boil over high heat . Reduce the heat to low and simmer uncovered until the sweet potatoes and carrots are tender , 15 to 20 minutes . Remove from the heat and cool 10 minutes .
3 . Working in batches , puree the mixture in a blender at high speed or in a food processor . Stir in buttermilk , salt and pepper (optional). If soup seems too thick . thin with a little additional stock or buttermilk .
4 . Tranfer to a large bowl , cover and refrigerate 2 to 3 hours . When ready to serve , spoon into serving bowls . For a fancy presentation , paint the surface with cream , sprinkle with chives if desired .