Vichyssoise with Crayfish Tails

Bring the broth to a boil in a saucepan. Scrub and peel the potatoes, thinly slice, add to the pot and  cook until tender. In the meantime, rinse the leek well and finely chop.

Add the leeks to the pot after the potatoes have cooked 10 minutes and cook until tender, about 5 minutes longer. Transfer to a blender and puree.

Strain through a fine sieve into a bowl, stir in the crème fraîche and cream and generously season with pepper, salt and nutmeg.

Refrigerate until very cold, at least 6 hours.

Rinse the crayfish. Bring a pot of salted water to a boil, add the crayfish and cook until the shells are bright red, about 3 minutes. Separate the tails, cut them in half lengthwise and remove the intestines and pull the meat out of the shells. Melt the butter in a pan and saute the crayfish over low heat until heated through, about 4 minutes.

Ladle the vichyssoise into soup bowls, top each with a small dab of pesto and with a fork pull the pesto through the soup, then top with the crayfish. Serve garnished with fresh potato chips and frizzled leeks.

For the chips: Scrub the potatoes and cut into thin slices. Saute in plenty of oil until crisp and drain on paper towels.