Vichyssoise

Method

1. 1 Thinly slice the white part of the leek and wash it thoroughly.
2. 2 Simmer leeks with butter over low heat for 10 minutes until softened but still white.
3. 3 Add the diced potatoes and enough water to cover them, then simmer for 25 minutes until the potatoes are tender.
4. 4 Grind until very smooth, then strain through a sieve. Add fresh milk and season with salt and pepper.
5. 5 Let it cool completely, then refrigerate for at least 3 hours to thicken and chill the soup.
6. 6 Before serving, stir in the fresh cream and sprinkle with chopped chives.

With an appliance

• Oven 1 hr 6 min

  Replace step 3: Cover the pot with leeks and potatoes and set to 165 degrees for 28 minutes; about 3 minutes longer than usual, but the soup will be tender, not burnt, and won't need constant monitoring. Add the milk and cream later to prevent separation.