Vichyssoise

Ingredients (serves six):

? one onion ? two potatoes ? two leeks ? 1½ pints chicken stock ? ½ pint of cream ? milk ? salt and pepper ? chives

Method

1. Chop the onion, potatoes and white part of the leeks (save the green part to use for something else).

2. Bring the stock to the boil and add the vegetables. Boil until cooked, about 40 minutes. Liquidise and add the cream. Add a little milk if it is still too thick.

3. Chill thoroughly and season just before serving. It will need more salt than a hot soup. Serve with finely chopped chives and a dash of cream.