2 large leeks 1 onion 1 large potato 50g butter 600ml hot vegetable stock 300ml milk 150ml whipping cream 150ml natural yoghurt Salt and pepper Dash of tabasco sauce 2 tablespoons of chopped chives
1. Wash and trim the leeks, then cut into thin rings. Finely chop the onion. Peel and dice the potato.
2. In a saucepan cook the onion and leeks in the butter until softened. Add the potato and stock. Bring to the boil and reduce the heat and simmer gently for 20 minutes. Add the milk, blend the soup in a liquidiser until smooth.
3. Transfer to a bowl and whisk in the cream, yoghurt, salt, pepper and tabasco. Leave the vachysoisse to cool. When cold chill for at least 1 hour.
4. Serve the soup in individual bowls and garnish each bowl with freshly chopped chives.