Vichyssoise
1kg leek, cut them lengthways, rinse with water and chop the white sections coarsely
500g potatoes, peeled and chopped
80g unsalted butter
Sprig fresh thyme
Sprig of parsley
Salt and pepper
Quarter of a cup of water
300m of cream
Fresh chives, chopped finely.
Method: Melt the butter and add the leeks and cook until soft, not browned, stir in the potatoes with the thyme and parsley and season. Add the water and let the mixture simmer for about 30 minutes. Transfer the vegetables into a food processor and blend, then transfer into a clan saucepan and add the heavy cream, whisking constantly over a low heat. Remove from heat when combined and chill for about two hours. Serve with a sprinkling of chopped chives.
