Vichyssoise from The Times Calendar Cookbook by Katie Stewart
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
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Cooking tools:
- Blender
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Wooden spoon
- Peeler
- Ladle
- Refrigerator
- Serving bowl
- Spoon
Ingredients
- 1 small onion
- 25 g/1 oz butter
- 275 g/10 oz white part of leeks
- salt and freshly milled pepper
- 450 g/1 lb potatoes
- a generous litre/2 pints chicken stock
- 1 1/2 dl/¼ pint single cream
- chopped chives
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