VICHYSSOISE – CHILLED SOUP OF LEEKS AND POTATOES

Yields1 Serving
 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.

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