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“How To Make Vichysoisse”
Shopping list: Three large leeks, One Large Onion, 16oz Potatoes, 2 cloves Garlic, 2 Bayleaves, Bunch of Parsley, Stick of Celery, 2 carrots, 2 Parsnips, Litre Chicken Stock (or Vegetable Stock), Black Pepper, 4 oz unsalted butter.
To prepare: Very basically, dice the potatoes, slice the leeks and onions, throw into a large saucepan with the unsalted butter then add the stock and simmer, then either pass through a sieve to puree it - or liquidise and then pass through a sieve, much quicker and easier.
Reheat the soup over a gentle flame and stir in 50ml double cream and serve with some fresh crusty bread.
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