|Chicken stock||3 1⁄2 Cup (56 tbs)|
|Leeks/1 extra onion||3|
|Fresh chervil/Marjoram||1⁄2 Teaspoon|
|Fresh parsley||2 Tablespoon|
|Heavy cream||1⁄2 Cup (8 tbs)|
1. Put the chicken stock in a large pan and bring to simmering point; add the salt. Peel the potatoes and cut into medium chunks. Peel and chop the onions. Prepare, wash, dry and slice the leeks. Add all these vegetables to the stock, bring to a boil, cover, reduce the heat and simmer for about 20 minutes.
2 Cool a little, then put the soup in a blender and blend until smooth or pass through a food mill or strainer. Chill for at least 2 hours.
3 Wash, dry and finely chop the chervil or marjoram and the parsley. Just before serving add the herbs and cream. If wished, put 2 or 3 overlapping raw onion rings in the center of each soup dish when serving.