Chilled leek and potato soup (Vichyssoise)

1. In a pot, soften the white part of the sliced leek and the sliced onion in butter under a lid over low heat, so they turn sweet and tender without colouring.

2. Add the diced potato, pour in the meat stock and season with salt and pepper.

3. Cover and cook for about 20-25 minutes until the potato is completely soft.

4. Blend silky-smooth with a stick blender, then pass through a fine sieve.

5. Stir in the cream, season, then cool completely and chill for at least 2-3 hours.

6. Serve ice-cold, scattered with chopped parsley (or chives).

Tip: Vichyssoise is a classically chilled leek-and-potato soup – but it is also good warm. Cold dulls the seasoning, so taste again after chilling and adjust. The cream gives the velvety texture.