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Vichyssoise
50g butter or 50ml olive oil
450g leeks, washed thoroughly & sliced
3 large shallots or 1 large onion, sliced
250g potatoes, peeled and cut into chunks
1 litre/4cups chicken stock or water
300ml heavy cream or soya cream
lemon juice (optional)
sea salt and ground black pepper
fresh chives to garnish (if you have them)
- Heat the butter or oil in a heavy pan. Add leeks & shallots or onion, cover and cook gently for 15-20 minutes, stirring occasionally, until soft but not browned.
- Add the potato chunks and cook for a further few minutes uncovered.
- Stir in the chicken stock or water, and add salt & pepper to taste. Bring to the boil, then reduce heat and partly cover pan. Simmer for 15 minutes until potatoes are soft.
- Cool then whizz the soup in a food processor or blender. At this point you can add the cream and refrigerate for at least four hours before serving it chilled, which is how it is meant to be. I like it hot however (whereupon it becomes a more humble Leek and Potato Soup – who knows why?) so when adding the cream make sure you either chill it down and re-heat when you want to eat it. Or if eating straight away re-heat, but either way make sure not to bring to boiling or the cream will curdle.