With some beautiful warm weather still around we would love to share with you a chilled soup recipe from the book - The Waldorf School Book of Soups.

Vichyssoise (Leek and Potato Soup)

4 medium sized leeks, white part only

1 medium sized onion

1/2 cup butter

5 medium sized potatoes, peeled and finely sliced

4 cups chicken broth

1-2 cups heavy cream

sea salt and white pepper

chopped watercress, parsley, or chives

Saute leeks and onions in butter.

Add potatoes.

Add chicken broth, and sea salt and white pepper.

Simmer until vegetables are tender.

Cool.

Process in blender or food processor until smooth.

Add cream.

Chill.

Serve with garnish of watercress, parsley or chives.

Garnish at serving time with spring onions.

Serves 4