Method

1

Heat the oil and cook leeks, onions and celery until translucent, stir occasionally.

2

Add potatoes, dashi paste and water to cover, bring to boil and simmer with lid, cook through until the vegetables become tender. Remove from heat and cool to room temperature.

3

Place them into the blender and make puree. (or puree using stick blender in the pot)

4

(Optional step) Cool and stir in sour cream and fresh cream. Chill in the fridge.

5

Add more salt and white pepper to taste. Serve garnish with chopped fresh chives.