VICHYSSOISE

Preparation Method :

• Place leeks, onion and butter in a microwavable bowl, cover and cook on High for 4 minutes, stir, then cook for another 4 minutes.
• Add potatoes, celery, parsley and half the stock, cover and cook for 5 minutes, stir, then cook for 5 minutes longer or until potatoes are tender.
• Set soup aside to cool slightly, then puree in a food processor or blender. Return soup to a clean bowl or jug, stir in cream or sour cream, remaining stock and white pepper to taste.
• To serve cold, set aside to cool, then cover and chill well. To serve hot, cook on High for 10 minutes or until soup is hot. Just before serving, sprinkle with parsley and chives.