Vichyssoise soup
Ingredients
- 55g/2oz butter
- 1 onion, chopped
- 300g/10½oz leek, finely sliced
- splash white wine
- 110g/4oz potatoes, peeled and sliced
- 290ml/10fl oz/陆pint vegetable stock
- salt and freshly ground black pepper
- 290ml/10fl oz/陆pint milk
- 2 tbsp cream
- handful snipped chives
- small handful chopped parsley
Method
Melt the butter in a medium saucepan. Add the onion and leek and cook until softened - about 10-15 minutes on a low heat.
Add a splash of white wine, the potatoes, stock and seasoning and simmer until the potatoes are tender.
Liquidise using a hand-held blender, or transfer to a liquidiser. Pass through a sieve before adding the milk and cream.
Chill in the fridge until ready to serve.
Sprinkle with chives and parsley just before serving.
