Because it is always served cold, vichyssoise is a soup that one might associate with summer months only. But it should be made in winter and spring while leeks are still in season. Use the white part of the leeks only so that the soup is very creamy in colour, and add a little finely chopped mint or chives about 10 minutes before serving, stirring it in so that the flavour is absorbed.
Ingredients
275 g 10 oz 1 25 g 1 oz 450 g 1 lb a generous litre 2 pints - salt and freshly milled pepper
1.5 dl ¼ pint - chopped chives
Method
Wash the leeks and shred very finely. Peel and finely chop the onion. Melt the butter in a saucepan, add the leek and onion and sauté very gently, without allowing them to brown, for about 5 minutes.
Peel and slice the potatoes and add to the pan. Toss in the butter, then stir in the stock and a seasoning of salt and pepper. Bring just to the boil, then cover and simmer gently for 30 minutes.
Blend the vegetables and liquid to a purée in a blender and allow to cool. Check the seasoning and make sure that the consistency is that of flowing cream, not too thick. Stir in the cream and chill until required. Add chives and serve.