Summer Vichyssoise

Preparation info

  • Serves

    4 to 6

    • Difficulty


Appears in

Modern Classics

Modern Classics

By Frances Bissell

Published 2000

  • About


  • 1 large potato, peeled and chopped
  • 1 onion, peeled and chopped
  • 1 tablespoon sunflower oil


Fry the potato and onion gently in the oil for a few minutes without browning. Add the leeks and about 140 mls (¼ pint) of the stock, together with the saffron and its infusing liquid, and cook until the v