VICHYSSOISE – CHILLED SOUP OF LEEKS AND POTATOES
600 g leeks, white part only-thinly sliced
1 onion – thinly chopped
1 gaelic clove – finely chopped
250 g potatoes – cut into chunks
750 ml chicken stock
750 ml small tin evaporated milk and water
50 g unsalted butter
Salt and white pepper
Chives to garnish
1
Melt the buttere in a saucepan, simmer the vegetables, except the potatoes, until soft but not browned. Add the potatoes and cook over a slow heat, uncovered, for a few minutes. Stir in the stock aand water and milk mixture. Season with salt and pepper, then cover the pan and simmer for 15 minutes. When cool, process the soup in a blender until smooth. If the soup is too thick add a little iced water. Chill the soup well before serving with chopped chives on top.
