Vichyssoise Soup

Ingredients

• Potatoes, peeled and diced: 2 cups (200 g)
• Spring onions or leeks, chopped fine: 1 cup 120-150 g)
• Water: 2 cups (480 g)
• Milk: ½ cup (120 g)
• Cream: ½ cup (120 g)
• Salt: 2 tsp or to taste
• Powdered black pepper: ¼ tsp
• Nutmeg (Jaiphal), scraped: 1/8 tsp
• Celery, chopped: 2 tbsp
• Parsley for garnish

Preparation

• Place the water, potatoes and spring onions in a saucepan and cook, covered till potatoes are cooked through.

• Remove from heat and when cool enough to handle, blend smooth in a blender.

• Add the milk to the mixture, and add water (if needed) tomake upto 4 ½ cups of liquid.

• Add salt, black pepper, nutmeg and celery, and bring to a boil.

• Lower the heat and simmer for about 5 minutes.

• Remove from heat and leave to cool. Chill for an hour or so.

• Add the cream and chill again, till ready to serve. Serve garnished with the parsley.