Vichyssoise recipe

Ingredients

• 50 g butter
• 1 onion, chopped
• 300 g leek, chopped
• splash of white wine
• 110 g potatoes, sliced
• 300 ml vegetable stock
• 300 ml milk
• 2 tbsp cream
• Chopped parsley and crème fraiche, to serve

Method

1. Melt the butter in a saucepan. Add the chopped onion and leek and cook gently until softened without browning.
2. Add the white wine and let it reduce briefly, then add the sliced potatoes and vegetable stock. Season and simmer until the potatoes are tender.
3. Blend the soup until smooth, then pass it through a sieve if a finer texture is wanted. Stir in the milk and cream.
4. Chill the soup thoroughly. Serve cold with chopped parsley and a spoonful of crème fraîche.