Cream soup Vichyssoise

This is an excellent example of how humble ingredients such as potato, onion and leeks can be turned into a spectacularly good soup. It is traditionally served chilled and tastes far better this way. Because of the addition of the starchy potato, this soup does not include a bechamel sauce. SERVES 6 - 1 225 g [½ lb] potatoes - 1 large leek - 2 large onions - 850 rnl [1½ pt] chicken stock - salt - freshly ground black pepper - 250 ml [½ pt] cream - 25 g [1 oz] butter For the garnish: - 1 small bunch of chives 1 Peel and chop potatoes and onions. Wash the leek, remove most of the green part and discard. chop. 2 Melt the butter in the saucepan and sweat the potato, onion and leek for about 10 minutes or until soft. 3 Pour over the stock and simmer, covered, for 25 minutes or until the vegetables are tender. 4 Reduce the contents of the pan to a puree using a vegetable mill, sieve or liquidizer. 5 Taste and season lightly with salt and freshly ground black pepper. Allow the soup to cool, then stir in the cream. 6 Chill the soup for about 3 hours. Just before serving, chop the chives and sprinkle over the soup. Variation A really nourishing soup can be made of watercress (which contains vitamin A, vitamin C and iron) and potato. Wash one large bunch of watercress, remove tough stalks and chop. Reserve a few leaves for garnish. Peel and dice 450 g [1 lb] potatoes. Continue as for vichyssoise from step 2 and garnish with reserved watercress sprigs.

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