Vichyssoise is a classic chilled summer soup, usually served as an appetiser. There is some debate as to its origin but I like to think of it as French. It is basically a leek and potato soup served cold but the addition of the double cream gives it a rich, velvety texture. This is from my own recipe book, one that I've had for years!
1 medium onion, chopped
3 large leeks, washed and sliced
50g butter
350g potatoes, peeled and diced
1 litre chicken stock
salt and pepper
200ml double cream
chopped chives to garnish
Melt the butter in a large saucepan and add the chopped onion and leeks. Put the lid on and cook over a low heat until soft (about 15 minutes). Add the diced potatoes, season well and then pour over the stock. Cover and simmer for a further 15 minutes or until the vegetables are tender.
Turn off the heat and allow to cool before blending in the pan with a hand-held stick blender. If you want to freeze this, now is the time, before you add the cream.
Taste for seasoning and then stir in the cream. If you need to thin the soup, you can add some milk. Chill for a couple of hours and serve garnished with chopped chives.
You can also serve this soup warm with a scattering of chopped bacon and some homemade croûtons.
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