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Vichysoisse Soup Recipe

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History has it that King Louis XV of France inadvertantly invented Vichysoisse when, because of his paranoia, he passed the soup round so many of his servants to taste, that by the time it got back to him it was stone cold.
Others say that it was a completely different Louis - Louis Diat, the Chef at the prestigious Ritz Carlton Hotel in New York in the Early 20th. Century.
Diat was French and came from near the town of Vichy after which he is said to have named the soup.
Whoever invented it, it has become an enduring and Classic Summer starter. Its elegant and subtle flavours belying its very simplicity.

And here's our version:

Ingredients Creamy Vichysoisse

4 Leeks, white parts only (chopped).
2 Large potatoes cut into 1/2" cubes. In 1pint of water
1 Small onion (chopped).
2 ozs. Butter.
1 Chicken stock cube (or vegetable if you prefer).
2 Cups (1 pint) milk.
1 Cup (1/2 pint) Double Cream.
1 Teaspoon of salt
Chives for Garnish.

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Method

In a large pan, sweat the leeks and onions, making sure not to brown them.
Then add the potatoes water and salt.
Simmer for 30 - 40 minutes (until soft).
Add the milk, stir and bring back to the boil.
Whiz in a blender, or one of those Spanish style stick blenders which look like a small outboard motor...they really are great.
When the soup is completely smooth and creamy - add the cream, let it cool and refrigerate for one hour.
Serve into Bowls...garnished with snipped chives.