Vichyssoise
Steps
- Melt 50g of butter in a large saucepan. Add 1 thinly sliced leek and 1 crushed garlic clove and cook gently until soft.
- Add 250g of peeled, diced starchy potatoes, 600ml of vegetable stock, and 1 bay leaf. Simmer for about 25 minutes, until the potatoes are tender.
- Remove the bay leaf and blend until very smooth. Stir in 100g of crème fraîche, then 100ml of whole milk, until the soup is as thick as heavy cream.
- Season with salt, pepper, and lemon juice. Chill until cold, ideally overnight.
