Vichyssoise – chilled leek and potato soup

Ingredients for 4 portions

• 4Leeks, white part only, sliced
• 1Yellow onion, chopped
• 400 gPotato, peeled, in chunks
• 40 gButter
• 1 lVegetable stock
• to tasteSalt
• 200 mlDouble cream
• to tasteBlack pepper
• 2 tbspChives, finely chopped

Method

1. Trim off the roots and green tops of the leeks, split them lengthways and rinse well under the tap to wash out any grit. Slice thinly. Chop the onion, and peel the potatoes and cut them into chunks.
2. Melt the butter in a large pan over a medium-low heat and sweat the leeks and onion for 10 minutes, stirring, until soft but not coloured.
3. Add the potatoes and stock, season with salt and bring to the boil. Cover and simmer for 25 minutes, until the potatoes are very tender.
4. Take the pan off the heat, add the cream and blend with a stick blender until very smooth. Pass it through a sieve if you like. Season with salt and pepper.
5. Let the soup cool, then chill it in the fridge for at least 3 hours, until really cold.
6. Serve the soup cold in bowls or glasses, sprinkled with the chives.

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