Vichyssoise

• 1 lb leeks
• 2-3 medium potatoes
• 1 onion

Clean and chop the leeks, peel and slice the potatoes and onion. Put the vegetables in a pan with the parsley tied in a bundle, and cover with the stock. Simmer until all the vegetables are tender. Remove the parsley, then sieve the vegetables, helping them through the sieve or mouli (finest disc) by moistening with milk. Add the rest of the milk, just enough to make a thinnish creamy soup, sea