Vichyssoise

Prepared 0 of 6 steps

1. 01

   Wash and cut the leeks

   Split white leek lengthways and rinse sand from the layers. Slice into thin half-rings and finely chop onion. Peel potatoes and dice to about 2 cm; reserve chives for serving.

2. 02

   Soften onions without colouring

   Melt butter and add leek and onion. Cover and cook gently for 10–12 minutes, stirring. They should soften without turning golden, keeping the soup pale.

3. 03

   Boil the potatoes

   Add potato, stock, salt and white pepper. Bring to the boil, reduce and cook for 18–22 minutes until fully soft. Firm potato pieces would make the blended soup grainy.

4. 04

   Blend gently

   Remove and cool slightly. Blend smooth in short bursts with an immersion blender rather than beating continuously for minutes. Sieve for an especially fine texture.

5. 05

   Add dairy and chill

   Add milk and cream, heat until the first tiny bubbles and remove. Cool quickly over a cold water bath, then refrigerate for at least 2 hours.

6. 06

   Serve cold

   Stir chilled soup and divide between bowls. Add finely chopped chives. Thin gradually with cold drinking water if too thick; no croutons or extra decorations are included.