Vichyssoise soup
Prep time less than 30 mins
Cook time less than 30 mins
Serves 4
Dietary Vegetarian
From A Taste of My Life
Method
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Melt the butter in a medium saucepan. Add the onion and leek and cook until softened - about 10-15 minutes on a low heat.
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Add a splash of white wine, the potatoes, stock and seasoning and simmer until the potatoes are tender.
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Liquidise using a hand-held blender, or transfer to a liquidiser. Pass through a sieve before adding the milk and cream.
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Chill in the fridge until ready to serve.
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Sprinkle with chives and parsley just before serving.
Ingredients
- 55g/2oz butter
- 1 onion, chopped
- 300g/10½oz leek, finely sliced
- splash white wine
- 110g/4oz potatoes, peeled and sliced
- 290ml/10fl oz/½pint vegetable stock
- salt and freshly ground black pepper
- 290ml/10fl oz/½pint milk
- 2 tbsp cream
- handful snipped chives
- small handful chopped parsley
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