I’m on dangerous ground here as I know at least a few French or Americans will claim this soup as their own and the theme for this month is English recipes. But this is no chilled Vichyssoise, the original of which was served by a French chef in a swanky New York restaurant, but a warming, healthy, vegetarian soup that uses up ingredients that are readily available in England (and Sweden!) this autumn.
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450g or 2 large potatoes, diced
450g or 3 large leeks, trimmed, washed and sliced
110g or 1 medium onion, chopped
1l vegetable stock
250ml full-fat milk
¼ teaspoon salt
¼ teaspoon pepper
Double cream or crème fraîche, to serve
Chopped Chives, to serve
- Melt the butter in a large saucepan, then add the potatoes, leeks and onions. Cook on a low heat for about 10 minutes or until starting to soften.
- Add the vegetable stock and milk and bring to the boil. Season, cover and let the soup simmer very gently for a further 20 minutes or until the vegetables are soft.
- Whizz with a hand blender or in a blender until smooth. Reheat in a clean pan and place into serving bowls with a dollop of cream or crème fraîche and some chopped chives to serve. Beautiful!
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Recipe by Farrah Gillani
Photo Credit: kern.justin