Classic Vichyssoise

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This chilled summer soup was created in New York in the 1920s by a French chef who came from Vichy. It's based on leek and potato soup enriched with a little cream, which gives it a luxurious and creamy texture. It can also be served hot.

Serves 2

15 g/½ oz/1 tbsp butter
1 leek, trimmed and sliced
1 potato, about 175 g/6 oz, peeled and cut into chunks
1 bay leaf
5 ml/1 tsp lemon juice
450 ml/¾ pint/2 cups very hot (not boiling) vegetable stock
75 ml/5 tbsp double (heavy) cream
Salt and white pepper

1. Put the butter in the ceramic cooking pot and switch on the slow cooker to Low. Leave for a few minutes until melted while measuring and preparing the rest of the ingredients.
2. Add the leeks to the pot and stir to coat in the butter. Scatter the potato chunks on top, add the bay leaf and lemon juice, then pour the stock over the vegetables. Cover with the lid and cook for 5-7 hours or until the vegetables are very tender.
3. Discard the bay leaf. Allow the soup to cool slightly, then purée with a hand blender in the cooking pot or in a blender or food processor until smooth. Pour the soup into a bowl and leave to cool, then cover and chill in the fridge for at least 4 hours.
4. Stir in the cream and season to taste with salt and pepper. Ladle half the soup into a chilled bowl, add a swirl of cream or crème fraiche, if liked, and serve with melba toast or breadsticks.

Second serving
Either cover the remaining cooled soup and chill in the fridge for the following day, or freeze for up to a month. If frozen, allow the soup to defrost in the fridge overnight. After defrosting, the soup may have a slightly separated appearance or appear to have ‘split'; this can be remedied by whisking until smooth.

Cook's tips
Vichyssoise may also be served hot as leek and potato soup. Add milk to the soup instead of cream.
Check the consistency of the soup before serving. A little extra stock, milk or cream may be added to thin it, if desired.

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