Vichyssoise

Feb 21, 2021February 21, 20210 2

2 hr

1 hr

Medium

	2 celery hearts, chopped 2 leeks, white parts only, chopped
	2 potatoes, diced
	1 litre/1 3/4 pints Chicken Stock
	200 ml/7 fl oz double cream salt and pepper chopped fresh flat-leaf parsley, to garnish

Servings Per Recipe

1.	Put the celery hearts, leeks and potatoes in a saucepan, pour in the stock, season with salt and pepper to taste and bring to the boil.
2.	Reduce the heat and simmer for about 45 minutes. Transfer to a food processor and process to a purée. Pour into a pan, slit in the cream and reheat.
3.	Pour into individual soup plates, leave to cool, then chill in the refrigerator. Serve garnished with parsley.