Christopher: ‘Perfect for a hot summers day. I know the sound of cold coup may not seem appealing for us Brits, but in countries where summer consists of more than two days of sun it’s the perfect thing! Thought I better hurry up and make one while we have our little piece of sunshine….’

This meal takes: 30 minutes to cook – 3 hours to chill


Get it:

Three leeks thinly sliced

One onion diced

Three large potatoes thinly sliced

500ml chicken stock

The leaves of a few sprigs of thyme

A knob of butter

A good drizzle of olive oil

Small glass of white wine

100ml double cream

200ml milk

Make it: 

1. In a large pot heat the oil and butter, cook the onion and leek till softened. Should take around 15 minutes

2. Season with salt and pepper, add the thyme, potatoes, wine and stock.

3. Cook until potatoes softened, around 15 minutes

4. Blitz in a blender, stir in the milk and cream and chill until ready to eat. Should take around three hours

5. Serve with crusty bread and stopped with a sprinkling of parsley

This dish serves:

6 people for a starter, 4 people for a main OR 2 people with some left over for lunch the next day 🙂

Did you give our Vichyssoise recipe a go? Leave your thoughts on cold soup below 🙂



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