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Thursday, 14 March 2013

Leek & Potato Soup / Vichyssoise

Leek and Potato Soup / Vichyssoise is an incredibly versatile soup - serve it hot on a cold winter's day or, serve it cold on a hot summer's day.  With the addition of some cream this is can be a rich, smooth starter or just for lunch with a nice fresh baguette.  The added bonus of this recipe is that it is virtually gluten free as the potato thickens the soup rather than flour.

Here's what you need for 4 - 6 portions;  50 g butter/margarine, 2 leeks, sliced and washed, 2 medium potatoes, peeled, washed and cut into chunks, 1 onion, chopped, chicken or vegetable stock (cubes or fresh), 1.2 litres water and salt & pepper.

1)  in a pan on medium heat melt the butter/margarine and add the onion and leek.  Allow to cook down until the onion and leek has softened - approx 8 - 10 minutes.

2)  add the potato, stir into the leek & onion, turn up the heat and add the water and stock cubes. 

3)  bring to the boil and simmer until the potato has softened.  The potato should squash easily if you press it against the side of the pan with a wooden spoon.

4)  blitz the soup thoroughly with a hand held blender or liquidiser.

5)  for best results, pass the soup through a conical strainer.  Now taste to check the seasoning, add salt & pepper as required.

6)  serve hot with cream swirled through the soup or add approx 100 ml cream and refrigerate, then serve cold once properly chilled.