Leek and Potato Soup
Ingredients:
4 leeks
1 medium onion
60g (2 oz) butter
5 medium potatoes
1 litre (4 cups) chicken stock
2 teaspoons salt
2 cups milk
1 cup cream
Method:
Slice leeks and onions and fry in butter until just turning golden.
Add sliced potatoes, chicken stock and salt.
Bring to boil; reduce heat, cook 35 to 40 minutes; cool.
Using a bamix or alternative blender, blend this mixture until smooth, whilst still in the pan.
Add milk and 2/3 cup cream.
Heat gently, without boiling; Blend again with bamix until it becomes a smooth consistency.
Serve with a cream swirl, using remaining cream, and chopped parsley or chives.
This soup can be served cold, as it is better known as Vichyssoise.
After you blend in the 2/3 cup of cream, refrigerate.
When cold add remaining cream and serve sprinkled with chopped chives or parsley.
