Recipe(tried): Leek and Potato Soup

If you can get hold of the spices this is an exotic twist on an old favorite. Although it is traditionally served cold I served it hot at a dinner party this weekend and it went down very well. Just add a little more stock, milk and maybe an extra leek to make it stretch to 10.

Vichyssoise (Leek & Potato Soup)
Serves 8
4 large leeks
2 medium potatoes
1 medium onion
2 oz butter
3 cups light stock or water
1 cups milk (2% works fine)
4 lime leaves
1 stalk lemon grass

Trim and clean the leeks and slice finely. Peel and dice the potato and chop the onion finely. Melt the butter in a large saucepan and add all the vegetables, stir well then cover and let them sweat over a very low heat for 15 minutes.
Add the stock and milk and bring back to the simmer. Tear the lime leaf coarsely at the edges (but do not rip through the stem) and add them to the soup with the lemon grass. Season with salt and pepper then put the lid on and simmer very gently for 20 minutes or so until the vegetables are soft. Remove the lime leaves and lemon grass and adjust seasoning if needed.
In a blender or food processor pur e the mixture (you need to do this in batches). Return the soup to the pan and place in a bowl or sink of cold water to reduce the temperature and then chill. The soup can also be served warm. Serve with a swirl of cream and some snipped chives or finely chopped tarragon.

Comment: The stock can be chicken or vegetable or a mixture of both, but it should be fairly light. The lime leaves and lemon grass add a little exotic hint to the soup and may be found at delis, Asian shops and in some supermarkets in "Thai Spice" collections. You can decorate the soup in many other ways, thinly sliced cucumber, with croutons etc. etc. I find it goes well with Melba Toast if you can be bothered to make it.