Crème vichyssoise

Thick and creamy, this is a real winter warmer.

(Serves four)

50 g butter
3 large leeks, white and pale green part only, sliced
2 large potatoes, peeled and diced
1 onion, chopped
Salt
500 ml vegetable stock
250 ml milk
White pepper
250 ml cream, plus extra for serving
1 tbsp snipped chives
Grated nutmeg

• Heat the butter in a large pan, add the leeks, potatoes, onion and a pinch of salt and cookgently for 10 minutes, stirringfrequently.

Stir in the stock and milk,season with white pepper and bring to the boil. Cover the pan, lower the heat and simmer for 30 minutes until the vegetables are tender.

Blitz the soup in a processoror blender, or rub it through a sieve. Return it to the pan, stir in the cream, taste and season as necessary.

When ready to serve, reheat the soup, ladle into bowls, swirl a tablespoon of cream on to each serving, then sprinkle with chives and a little grated nutmeg.