Vichyssoise soup




  1. Melt the butter in a medium saucepan. Add the onion and leek and cook until softened - about 10-15 minutes on a low heat.

  2. Add a splash of white wine, the potatoes, stock and seasoning and simmer until the potatoes are tender.

  3. Liquidise using a hand-held blender, or transfer to a liquidiser. Pass through a sieve before adding the milk and cream.

  4. Chill in the fridge until ready to serve.

  5. Sprinkle with chives and parsley just before serving.