The Box Tree
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A recipe for you<br />
I<br />
I’ve picked this dish because it is lovely at any time of the year, is very versatile and simple to make. If you serve it cold as it is<br />
traditionally served you could simply add some chopped chives. You can also serve it hot and add different accompaniments such as a<br />
soft poached egg, smoked haddock or even seared foie gras and sautéed leeks.<br />
Enjoy!<br />
VICHYSSOISE<br />
Serves 6<br />
750g leeks, very finely sliced<br />
350g onions, peeled and finely sliced<br />
350g potatoes, peeled and very finely sliced<br />
900ml fish stock (boiling)<br />
900ml chicken stock (boiling)<br />
200ml cream<br />
100g butter<br />
1. Sweat the onions & leeks in the butter<br />
until they are soft but without colour.<br />
2. Add the sliced potato, the boiling stock<br />
and cook over a fast heat for 10 minutes.<br />
3. Add the cream and cook for a further 2<br />
minutes. Liquidise then pass through a fine<br />
sieve. Season to taste.
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