Chilled potato and leek soup
This is a cold version of the classic Vichyssoise and is served with the refreshing tang of yogurt as a topping.
Ingredients:
25g/ 1oz/ 2 tbsp butter
15 ml/ 1 tbsp vegetable oil
1 small onion, chopped
3 leeks, sliced
2 medium floury potatoes, sliced
600ml/ 1 pint/ 2 ½ cups vegetable stock
300ml/ ½ pint/ 1 ¼ cups milk
45ml/ 3 tbsp single cream
Extra milk
Salt and pepper
60ml/ 4 tbsp natural yogurt and fried chopped leeks, to serve
Method:
Heat the butter and oil in a large pan and add the onion, leeks and potatoes. Cover and cook for 15 minutes, stirring occasionally. Bring to the boil, reduce the heat and simmer for 10 minutes.
Stir in the stock and milk and cover again.
Ladle the vegetables and liquid into a blender or a food processor in batches and puree until smooth. Return to the pan, stir in the cream and season.
Leave the soup to cool and then chill for 3-4 hours. You may need to add a little extra milk to thin down the soup. Ladle the soup into soup bowls and serve topped with a spoonful of natural yogurt and a sprinkling of leeks.
Serves 4