Leek Soup
Vichyssoise
3 Large Leeks
2 Medium Potatoes
710ml (1¼ pints) Chicken or Vegetable Stock
235ml (8floz) Milk
235ml (8floz) Double Cream
2 tbsp Butter
Chives
Salt and White Pepper
Wash and thinly slice the white parts of the leeks.
Peel and thinly slice the potatoes.
Melt the butter in a large saucepan over low heat, add the leeks and saute gently, stirring occasionally, do not allow them to brown.
Add the stock and potatoes, seasoning well, bring to a boil, reduce heat, cover and simmer gently for 35 to 40 minutes or until potatoes are tender.
Remove from the heat, and stir in the milk and 175ml (6floz) of the cream, allow to cool.
Transfer to a liquidiser and purée until smooth (you might have to do this in batches), adjust the seasoning.
Refrigerate overnight.
Serve garnished with a swirl of the remaining cream and snipped chives.
Serves: 4-6
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