Vichyssoise

Clean the leeks, removing the green parts generously. Cut the white part of the leek into very fine slices.

Melt light butter or butter in a saucepan. Add leek and onion and sauté, stirring occasionally, for about 5 minutes without browning.

Add vegetable soup, potatoes, juice of one lemon, nutmeg, coriander and bay leaf spice to the pot, season with salt and freshly ground pepper and let it boil. Cover and simmer gently for about 30 minutes, until the vegetables are very soft.

Cool the soup a little, remove the bay leaf spice. Then strain soup through a sieve or blend with food processor or hand blender until everything is creamy together. Pour into a clean saucepan.

5. stir the egg yolks with the whipped cream, add a small amount of soup and whisk the mixture into the soup. Gently reheat the soup without bringing it to a boil. Season heartily with the spices. Cool and then chill well in the refrigerator.

6. sprinkle the freshly chopped chives over the soup and bring to the table.

A classic cream of potato and leek soup. It is best to use only the white parts of the leeks so that the soup retains its delicate, pale color.

Tip: Stock up on high-quality spices – it pays off!

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