Summer Vichyssoise

Preparation info

  • Serves

    4–6

    • Difficulty

      Easy

Appears in

The Times Cookbook

The Times Cookbook

By Frances Bissell

Published 1995

  • About

Ingredients

  • 1 medium potato, peeled and chopped
  • 1 onion, peeled and chopped
  • 1 tbsp sunflower oil

Method

Fry the potato and onion gently in the oil for a few minutes without browning. Wash, trim and roughly chop the green vegetables as appropriate. Any tough ones, such as fennel or celery, should be put on to cook at this stage. Add about ¼ pt / 140