How to make Vichyssoise the classic French chilled soup / Leek and potato soup / potage parmentier
check out my first novel.
Vichyssoise 4 portions
Leeks (dark green leaves removed) 2 medium
White onions 2 medium
Butter 50g – 2 oz
Garlic 3 cloves
Potato (diced) 200g
Parsley 2 tbsp
Chicken or vegetable stock 500ml – 0.9 pints – 17 fl oz
White wine 200ml – 0.35 pints – 6.7 fl oz
MIlk 200ml – 0.35 pints – 6.7 fl oz
Double cream 250ml – 0.44 pints – 8.8 fl oz
Salt and white pepper to taste
Creme fraiche for garnish
Chives for garnish