Vichyssoise

Ingredients

• 2 stalks of leeks (white part only)
• 1 onion
• 2 cloves garlic
• 300 g starchy potatoes
• 500 ml poultry broth
• 500 ml milk
• 250 g whipping cream
• Salt
• white pepper
• a pinch nutmeg
• 1 tbsp butter
• chopped parsley

Instructions

1. 1.

   Clean, wash and slice the leeks into rings. Peel and finely chop the onion and garlic. Peel and dice the potatoes. Sauté onions and garlic in butter until translucent, then add potatoes and leeks; season with salt, pepper, and nutmeg. Pour in 500 ml broth and milk, cover and simmer gently for about 30 minutes until vegetables are tender. Strain through a sieve, return to pot, bring to a boil with cream, adding more broth if needed to reach a thick consistency, then taste and adjust seasoning.

2. 2.

   Let the soup cool and serve cold!