Vichyssoise
Serves 4
3 large leeks
40g margarine
1 diced onion
500g peeled, chopped potatoes
850ml vegetable stock
2tsp lemon juice
pinch of ground nutmeg
1/4tsp ground coriander
1 bay leaf
salt & pepper
1 egg yolk
150ml light cream
1. Trim leeks, removing most of the green parts and finely slice the white parts. Melt margarine in a large saucepan and fry the leeks & onion for 5 minutes, without browning.
2. Add potatoes, stock, juice, nutmeg, coriander, bay leaf, salt & pepper to the pan and bring to the boil. Cover and simmer for 30 minutes. Allow to cool for a few minutes and then process with a stick blender.
3. Mix together egg yolk & cream and whisk into the soup over a low temperature. Reheat gently, without boiling and then refrigerate to chill thoroughly. This soup is traditionally served cold, but it is also good hot.
Nutritional Information: (per serve)
Energy 1295.5kJ, Protein 7.7g, Fat (Total) 18.3g (Saturated) 6.8g, Carbohydrates (Total) 27.2g (Sugars) 6.8g, Dietary Fibre 4.6g, Sodium 523.9mg, 3.1 serves of vegetables.
(Adapted from: Ultimate Recipes - Vegetarian, Parragon Books, 2001)
