Saturday, October 19, 2019

On the MENU this week Vichyssoise Soup

An old favourite, perfect for our current on and off Spring weather as you can serve this hot or cold.  We can no longer get watercress in this country as it has become a modifiable alien.  Lynne suggests you might try using wild rocket instead, it would give that nice peppery hit

3 medium leeks, finely sliced - 1 medium onion, finely sliced - 4 medium potatoes, peeled and diced - 60g butter - 1 litre of good chicken stock - 125 ml cream - 125g chopped watercress or peppery wild rocket - salt and freshly ground black pepper

Fry the leeks and onion slowly in the butter till transparent. Add the potatoes and the stock and season.  Simmer until the potatoes are cooked.  Liquidise or pass through a sieve.  Add the cream and adjust seasoning. You can serve hot but it is much better served cold.  Stir in the watercress or chopped chives just before serving

Serve with crisp croutons and a good chilled Chardonnay

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