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Ingredients |
60 g butter
2 medium leeks,
chopped
2 large potatoes, peeled, chopped
3 cups chicken stock
1 cup milk
Salt and pepper, to taste
Sour cream or cream, for serving
Chives, chopped, for garnish
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Method:
1. Heat butter in a medium pan, add leeks. Cook, stirring, until soft.
2. Add the potatoes and stock. Simmer for 15 - 20 mins, or until potatoes are tender. Stir in milk. Season with salt and pepper.
3. Transfer soup to food processor or blender, process in batches until smooth. If serving soup hot, return to pan and heat through. Refrigerate if serving cold. Spoon sour cream on top and sprinkle with chives before serving.
Note:- Vichyssoise is a classic cream soup. It makes an elegant
first course for a dinner party and is traditionally served well chilled,
not just at room temperature.
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