Vichyssoise Soup (Leek and Potato)

This is traditionally served cold but hot is fine too!

Serves 2

  • 25g butter
  • 100g chopped onion
  • 200g chopped leek
  • 150g chopped peeled potato
  • 500ml white chicken stock
  • 50ml double cream
  • chopped chives

Sweat the onions and leeks in the butter. Add the potatoes and the stock and cook until soft. Liquidise and pass through a sieve. Put soup back in the pan, add the cream and boil for 1 minute. Season to taste and serve with bread.

 


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