Laura Calder's Vichyssoise
- serves 6
4 potatoes, peeled and sliced or chopped
4 leeks, sliced and washed
2 celery stalks, thinly sliced
1 onion (or 3 shallots), sliced
Vichy mineral water, to cover
Salt and pepper
¼ cup heavy cream or milk
Chopped chives, for garnish
1. Put the vegetables in a pot. Add mineral water to cover. Season with salt and pepper, cover, bring to a boil, and simmer until very tender. Purée and strain into a glass bowl. Thin with the cream, and with more liquid if needed. Cool and chill.
2. Before serving, thin the soup to consistency with more water or milk. (You can also use chicken stock, but if you’re trying to be vegetarian, then obviously don’t.) Check the seasonings. Serve sprinkled with chives.