Vichyssoise (chilled leek and potato soup)

Potato - Part 2.

A rich and aromatic vegetable broth.

Ingredients (serves 4):
40g butter
2 leeks, white part only, cut in half and thinly sliced
1 white onion, peeled and thinly sliced
2 russet potatoes, peeled and diced
1/2 tsp salt
1 litre chicken stock
1/4 cup whipping cream
Freshly grated nutmeg
Freshly ground black pepper
A handful of chopped chives

Method:
1. In a pot, heat the butter and fry the leeks and onion over medium-low heat until very soft, about 20 minutes. Don't let them brown. Add the potatoes and salt, and stir for a minute.
2. Add the chicken stock and bring to a boil. Lower heat and let it simmer for 30-40 minutes, or until the potatoes are soft.
3. Let the soup cool, then use a hand blender to puree till smooth, or pour into a blender.
4. Stir in the cream and mix well. Add nutmeg and pepper.
5. Chill for at least 4 hours. Sprinkle with chopped chives before serving.

Tips:
Cook this the night before and serve it for dinner the next day. Add some cooked prawns if you like.

Recipe source: Simply Her magazine (Mar 2008)