SOUP - CREME VICHYSSOISE

                ANOTHER VERSION OF POTATO AND LEEK

25 GMS BUTTER

5  LEEKS, THINLY SLICED

3 POTATOES, THINLY SLICED

1 LARGE ONION SLICED

1 LT  VEGETABLE STOCK

SALT AND PEPPER

200 ML FRESH CREAM (THIS IS AS PER THE ORIGINAL RECIPE......I PERSONALLY WOULD USE ONLY 50 ML AND I AM SURE THAT IT WILL NOT MAKE ONE IOTA OF DIFFERENCE TO THE TASTE. OUR LIVES ARE TOO SEDENTARY TO WARRANT USE OF SUCH LARGE QUANTITIES OF FAT)

A LITTLE CHOPPED CHIVES TO GARNISH

Melt the butter in a large saucepan and cook the onions and leeks till they are soft but not coloured. Add the potatoes,  the stock and seasoning and simmer till the veges are soft. Puree the mixture when slightly cool. Return it back to the saucepan, add the cream and check the seasoning. This is a cold soup so serve when chilled. Alternatively if you wish to have it warm just heat through and serve garnished with the chopped chives.