Vichyssoise

• 1 lb (450 g) leeks
• 2 onions
• 2

Vichyssoise is best made during winter months when leeks are tender and full of flavour. Serve cold for a special celebration, or hot for a family soup.

Trim the tops of the leeks to within 1 inch of the white stem and slice away the roots. Slice lengthwise through to the centre, and then wash