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Press the cream through a fine sieve over the potatoes.

Pass the mixture through a fine sieve into a bowl and set aside until needed.

Drain through a fine sieve and place in a bowl.

Strain stock through a fine sieve and set aside until ready to use.

Strain through a fine sieve - there should be about 1/3 cup.

Pass through a fine sieve and allow to cool completely.

Strain through a fine sieve into a bowl and leave to cool.

Pass through a fine sieve and refrigerate at least four hours.

Pass through a fine sieve, and set aside to cool.

Pass the soup through a fine sieve into a bowl.