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Vichyssoise soup

Prepare
less than 30 mins
Cook
30 mins to 1 hour
Serve
Serves 4

By Vanessa Redgrave

From A Taste of My Life

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Ingredients

How-to videos

Method

  1. Melt the butter in a medium saucepan. Add the onion and leek and cook until softened - about 10-15 minutes on a low heat.

  2. Add a splash of white wine, the potatoes, stock and seasoning and simmer until the potatoes are tender.

  3. Liquidise using a hand-held blender, or transfer to a liquidiser. through a sieve before adding the milk and cream.

  4. Chill in the fridge until ready to serve.

  5. Sprinkle with chives and parsley just before serving.