When served chilled this soup is called Vichyssoise
(Serves 4-6 people)
4 large leeks
2 medium potatoes, peeled and diced
1 medium onion, finely diced.
1 ½ pints (850ml) stock (I always use Marigold Bullion)
½ pint (275ml) milk
2oz (50g) butter
2 tablespoons cream (Optional)
Chives and salt and pepper to taste
1. Trim off the tops and roots of the leeks, discard the tough outer layer. Split them in half lengthways and slice them up quite finally, then wash them thoroughly and drain well.
2. In a large thick based saucepan gently melt the butter, then add the leeks, potato and onion, stirring them all round so they get a good covering of butter. Season with salt and pepper, then cover and let the vegetables sweat over a very low heat for about 15 minutes
3. After that add the stock and milk, bring to simmering point, put the lid back on and let the soup simmer gently for another 20 minutes or until the vegetables are very soft (If you have the heat too high, the milk may cause it to boil over)
4. Blend or purée the mixture, return the soup to the saucepan and reheat gently, checking the seasoning
5. Serve with cream and chives
(Serves 4-6 people)
4 large leeks
2 medium potatoes, peeled and diced
1 medium onion, finely diced.
1 ½ pints (850ml) stock (I always use Marigold Bullion)
½ pint (275ml) milk
2oz (50g) butter
2 tablespoons cream (Optional)
Chives and salt and pepper to taste
1. Trim off the tops and roots of the leeks, discard the tough outer layer. Split them in half lengthways and slice them up quite finally, then wash them thoroughly and drain well.
2. In a large thick based saucepan gently melt the butter, then add the leeks, potato and onion, stirring them all round so they get a good covering of butter. Season with salt and pepper, then cover and let the vegetables sweat over a very low heat for about 15 minutes
3. After that add the stock and milk, bring to simmering point, put the lid back on and let the soup simmer gently for another 20 minutes or until the vegetables are very soft (If you have the heat too high, the milk may cause it to boil over)
4. Blend or purée the mixture, return the soup to the saucepan and reheat gently, checking the seasoning
5. Serve with cream and chives
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