Vichyssoise Soup

This is really a fancy name for leek and potato soup, but it is a French classic and delicious served hot or cold in summer. Again, it freezes brilliantly so it
can be a solo soup or shared with others!

Ingredients

1 large onion, finely chopped

4 large potatoes, peeled and chopped into cubes

1 pint of chicken stock

1 cup of milk

2 large leeks, finely sliced

½ cup of cream

1 oz of butter

Chopped flat leaf parsley or sorrel to serve

Method

In a large saucepan, soften the onion for a few minutes, add the finely sliced leek and toss for a few minutes, now add the diced potato and season all with salt and pepper. Pour in the stock and reduce heat; simmer for twenty minutes until potato is fully cooked and softened. Transfer the mixture to a food processor or use a hand blender and blend until smooth. Transfer back to the saucepan, add the milk and cream, and simmer gently again, then check the seasoning. Serve either hot in Winter with some nice crusty bread or chilled in the Summertime with a few ice cubes.