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4
Easy
By Paul Gayler
Published 2010
A well-made soup is both inexpensive and satisfying, and can be served as a starter, a light meal or a main dish. This soup is easy to prepare and forms a base for many different variations. Served chilled, it becomes the classic Vichyssoise.
Heat the butter in a pan, add the onion and leeks, then cover and sweat until tender but not coloured. Pour in the stock and bring to the boil. Add the potatoes and simmer for 25-30 minutes, until tender.
Pour the soup into a blender and blitz to a very smooth purée. Return to the pan, reheat gently and stir in the cream and some seasoning. Serve immediately, sprinkled with the chives.<
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