Vichyssoise soup Recipe

Vichyssoise soup Recipe

  • 55g/2oz butter
  • 1 onion, chopped
  • 300g/10&frac12oz; leek, finely sliced
  • splash white wine
  • 110g/4oz potatoes, peeled and sliced
  • 290ml/10fl oz/½pint vegetable stock
  • salt and freshly ground black pepper
  • 290ml/10fl oz/½pint milk
  • 2 tbsp cream
  • handful snipped chives
  • small handful chopped parsley
  1. Melt the butter in a medium saucepan. Add the onion and leek and cook until softened – about 10-15 minutes on a low heat.
  2. Add a splash of white wine, the potatoes, stock and seasoning and simmer until the potatoes are tender.
  3. Liquidise using a hand-held blender, or transfer to a liquidiser. Pass through a sieve before adding the milk and cream.
  4. Chill in the fridge until ready to serve.
  5. Sprinkle with chives and parsley just before serving.
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