Ingredients
2 leeks
2 onions
½ tsp SIDS CRAZY SALT
1 onion, peeled & chopped fine
4 potatoes, peeled & diced
2 cups milk
⅓ cup sour cream
60 g butter
SIDS SALT & PEPPER to taste
1½ litres chicken stock
1 cup cream
2 tbsp chopped chives
Directions
Halve the leeks lengthways, wash and slice finely. Peel and slice the onions.
Melt butter in a pan and add onion, SIDS CRAZY SALT, leeks and chopped onion then sauté until soft but not brown. Place in the cooker with SIDS SALT & PEPPER to taste and potatoes. Stir in stock then cover and cook on LOW for 10-12 hours or HIGH for 3-4 hours. Stir in milk, allow to cool then purée in a blender. Stir in cream then chill.
Serve topped with a spoonful of sour cream and sprinkle with chives.
History: The origins of Vichyssoise are a subject of debate among culinary historians. French chef Jules Gouffé created a recipe for a hot potato and leek soup, publishing a version in Royal Cookery (1869).
