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Potato and Leek Soup (Potage Parmentier)

A version of this traditional country soup was adapted by the French chef Louis Diat to summer cooking. By chilling the soup over ice, he created one of the most popular of cold soups, Vichyssoise.

ingredients

4 - 6 servings
50 g (2 oz) 4 Tbs Butter
2 Tbs Vegetable oil
1 Large onion, finely chopped
3 Medium leeks, white parts only, thinly sliced
6 Medium potatoes, finely chopped
Salt and pepper to taste
900 ml (3 3/4 cups) 1 1/2 pints Chicken stock
300 ml (10 fl oz) 1 1/4 cups Milk

method

1. Melt the butter with the oil in a large saucepan. Add the onion and fry until it is soft.

2. Stir in the leeks and potatoes and cook, turning occasionally, until the potatoes are evenly browned.

3. Season with salt and pepper and pour over the stock and milk.

4. Bring to the boil, stirring constantly. Reduce the heat to low, cover the pan and simmer for 20 to 25 minutes, or until the potatoes are very tender.

5. Pour the soup through a strainer into a bowl, using the back of a wooden spoon to rub the vegetables through. Discard the pulp in the strainer. Alternatively, puree the soup in a blender.

6. Return the soup to the saucepan and simmer for 5 minutes. Serve at once.

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