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Vichyssoise soup

Janet Brinkworth from Good Food Live
Janet Brinkworth rustles up a cool and creamy classic summer soup with her delicious variation on Vichyssoise

Vichyssoise soup

Method

1. Heat the butter in a large saucepan and add the leeks and onions. Cook until tender but not coloured.

2. Add the potatoes and stock, and season.

3. Bring to the boil, reduce the heat and simmer for 15-20 minutes until the potatoes are tender.

4. Puree in batches in a blender. Return to the pan and bring to the boil.

5. Whisk the cream into the soup. And leave to cool, then taste and adjust seasoning.

6. Refridgerate until chilled.

7. Serve sprinkled with chives.

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Prep: 20 min, plus cooling time
Cook: 25 min

Ingredients

Ingredients

45g Butter
4 leeks, chopped
2 Onions, chopped
300g baking potatoes, peeled and cut into chunks
1500ml chicken stock
salt and fresh ground black pepper
225ml double cream