Vichyssoise (Chilled Leek and Potato Soup)

• 40 g Unsalted butter
• 450 g Leek
• 2 tsp Fine sea salt
• ½ tsp White pepper
• 450 g Yukon Gold potato
• 900 ml Vegetable stock
• 200 ml Double cream
• 10 g Fresh chives
• 2 tbsp Extra virgin olive oil

1. Melt the butter in a saucepan over a low heat. Trim and wash the leeks well (grit hides between the layers), then slice them. Add the leeks with 1 tsp of the salt and cook gently for 10 to 12 minutes until very soft but not coloured.
2. Peel the potatoes and cut into roughly 2 cm pieces. Add the potatoes to the pan, stir to coat in the buttery leeks, then pour in the vegetable stock. Bring to a gentle simmer and cook for 15 to 20 minutes until the potatoes are completely tender.
3. Take the pan off the heat and let the soup cool for 10 minutes. Blend until perfectly smooth, working in batches if needed, then return to the pan or decant into a mixing bowl. Stir in the double cream, remaining salt, and the white pepper.
4. Taste and adjust seasoning, keeping it slightly more seasoned than you think, as chilling dulls flavours. Cool to room temperature, then cover and chill until properly cold and silky. Aim for at least 2 hours, or longer if you have time.
5. Finely chop the chives. Ladle the chilled soup into bowls, scatter over the chives, and finish each portion with a small drizzle of extra virgin olive oil. Serve straight away while cold.

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