valentine's day recipe:

vichyssoise

ingredients

butter 50 gm
leek (white only) 100 gm
potato 400 gm
white stock 1 lt
cream 200 ml

soup production

1. Sweat the chopped leek and potatoes (washed and peeled) in butter for 5 minutes
2. Add the stock, bring to the boil and simmer for approx. 45 minutes until ingredients are cooked and tender
3. Puree in a liquidiser
4. Bring back to the boil and add in the cream
5. Correct as required
6. Place into a clean container and chill
7. Serve with a dash of brandy or cognac and a little cream or crème fraiche

chef notes:

This is a classical French soup, traditionally served chilled in the
summer.

email chef@tallyrand.info