Sybil's Vichyssoise

Ingredients

• 1.6 leeks, white part only; finely sliced
• 2.2 onions, medium; finely sliced
• 3.100 gram butter, approximately 4 tablespoons
• 4.5 potatoes, medium; finely sliced
• 5.4 cup chicken stock, or vegetable stock; made with 4 cubes
• 6.1 teaspoon salt
• 7.white pepper, dash
• 8.3 cup milk
• 9.1 cup cream, thick; chilled
• 10.chives, chopped; or spring onion; for garnish

Method

1. 1.In a deep pot, sauté the leeks and onions gently in the butter. Add the potatoes, stock, salt and pepper.
2. 2.Bring to the boil and then simmer until all the vegetables are very soft.
3. 3.Liquidise and return mixture to the pot. Add the milk, bring gently to the boil. Taste for seasoning.
4. 4.Cool and rub through a sieve. Refrigerate and chill well.
5. 5.Mix through the cream and chill again until ready to serve.
6. 6.Serve garnished with the chopped chive or spring onion.

Notes

• Card note: 'This tastes good served hot.'
• To serve hot: add cream to the chilled soup and re-heat very gently.