VICHYSSOISE SOUP

Ingredients:
Leeks - 3
Onion - 1
Potatoes - 450 gms
Butter - 40 gms
Water - 700 ml
Chicken stock cubes - 2
Salt and pepper to taste
Grated nutmeg -  a pinch
Single dairy cream - 225 ml

For Garnishing:
Chopped chives

Method:

• Wash and chop leeks, chop onion and peel and slice potatoes.
• Melt butter, add leeks, and onion, cover and cook for 10 minutes.
• Add water, stock cubes, potatoes, seasoning and nutmeg.
• Bring to boil, lower heat and simmer gently for 30 minutes.
• Sieve soup or put in a blender.
• Stir in cream, reserving about 3 tbsp.
• Chill soup well.
• Just before serving, pour over remaining cream in a circle.
• Sprinkle with chopped chives.