Vichyssoise
Serves 4
Ingredients
Method
1 Large Sweet Onion ( Chopped)
30 g Butter
15 ml Olive Oil
3 Large Potatoes ( Peeled, Diced )
6 Large Leeks ( Washed, Sliced )
1 l Chicken Stock (Fresh)
½ tsp Salt and Pepper (to your taste)
⅛ tsp Nutmeg (Grated)
125 ml Cream (Double)
1 tbsp Chives (Chopped)
In a large heavy bottomed saucepan, melt the butter and cook the onions until they are translucent, then add the leeks and sauté for 5 minutes. Add the potatoes and season with salt and pepper, then add the chicken stock and bring to the boil. Lower the heat once boiling to a simmer, cook the soup for 25-30 minutes or until the potatoes are tender.
Using a hand blender puree the soup until smooth. Place back on a medium heat and add the cream and cook for a further 4-5 minutes. Season to taste and add the nutmeg. Garnish with the chives and serve immediately.