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    Chilled Parsley Vichyssoise

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    Chilled Parsley Vichyssoise

    When the classic, creamy leek-and-potato soup is given the parsley treatment and served well chilled, the result is wonderfully green and full of summery flavours, perfect for lunch in the garden on a scorching day.

    • Vegetarian
    • Preparation time: 15 minutes
    • Cooking time: 30 minutes, plus chilling
    • Total time: 45 minutes, plus chilling 45 minutes

    Serves: 4


    • Salt and freshly ground pepper
    • 2 large leeks, white part only, finely sliced
    • 2 large potatoes, peeled and cut into chunks
    • 50g curly parsley, destalked, plus extra for finishing
    • 2 bay leaves
    • 142ml carton single cream, plus extra for finishing


    1. Bring 750ml water to the boil in a roomy pan, salt it lightly and add the leeks, potatoes, bay leaves and half the parsley. Return to the boil, reduce the heat and simmer gently until the vegetables are tender enough to collapse into the broth - about 30 minutes.
    2. Remove the bay leaves and transfer the contents of the pan to a liquidiser. Purée until smooth, then allow to cool. Add the remaining parsley and cream and liquidise again (you will need to do this in batches). Chill well, then taste and season before serving. With an extra swirl of cream and a final scattering of finely chopped parsley, this makes a lovely light lunch served with radishes, a watercress salad and a loaf of hot, buttery garlic bread.
    3. Earthier and deeper in flavour than a standard vichyssoise, this soup needs a wine that is smooth and lingering, and has nutty, earthy notes.

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