Vichyssoise cream

Ingredients for 4 servings:

• 1 onion(s)
• 300 g leek
• 2 large potatoes
• 2 tbsp butter
• 375 ml chicken broth
• 125 ml milk
• Salt
• Pepper, white
• 3 drops of Tabasco
• 250 ml cream
• ½ bunch chives

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Peel and finely chop the onions. Trim the leeks, removing the tough green leaf tips. Halve the stalks lengthwise and cut into thin strips. Peel and dice the potatoes. Melt the butter in a saucepan and fry the onions and leeks until translucent. Add the diced potatoes and top up with the chicken stock and milk. Simmer for 30 minutes. Strain the soup through a sieve or puree in a blender. Season with salt, pepper, and Tabasco sauce. Let cool, then refrigerate for 30 minutes. Loosely stir the cream into the soup. Wash the chives, toss dry, chop finely, and sprinkle over the soup.