Vichyssoise

INGREDIENTS

60 g butter

2 lrg onions, chopped

4 lrg leeks, white part only

4 lrg potatoes, diced

1¼ lt chicken stock

1 bouquet garni

salt and white pepper

160 ml cream

Chopped chives and croutons to serve

METHOD

Melt the butter in a pan. Add the onions and cook, without browning, for 10 minutes.

Add the leeks and potatoes and toss well. Stir in the stock and add the bouquet garni, and salt and pepper to taste. Bring to the boil, cover and simmer for 30 to 40 minutes, stirring occasionally. Remove the bouquet garni and cool slightly.

Use an electric blender to process until the liquid is silky  smooth. Pour into a fridge-friendly bowl and leave until cool. Stir in the cream and chill for 3 to 4 hours. 

Garnish with chopped chives and croutons before serving.

 © Ian Hughes 2014