Vichyssoise (chilled leek and potato soup)

A vichyssoise made well is a thing of beauty. This recipe is more suited to our modern palate using far less cream. You can use all the cream suggested or just a drizzle, it’s up to you, the soup without the cream is delicious but I think it still needs it.In the photo I’ve made a little puff pastry garnish (recipe below) You can free form with this using whatever flowers or herbs you have availableYou need to make this the day before to allow you time to chill. It keeps for up to 5 days in fridge without the cream. It also freezes well and add the cream after you’ve defrosted.

• Servings: 6

Source: The Secret Supper Society

Import to my cookbook