Vichyssoise is a chilled potato and leek soup, which is lovely in spring and summer but, in the cooler months, I like to add some peppery rocket and spinach leaves and serve it warm. The addition of lemon grass is beautifully refreshing. Accompany with grilled cheese on bread. Try focaccia or sliced French bread.

Ingredients

• 400 grams starchy potatoes, peeled
• 1-2 tablespoons olive oil
• 1 leek, trimmed, washed and sliced
• 2 stalks lemon grass, bruised and sliced
• 200 grams rocket, washed
• 150 grams spinach leaves, washed
• 2 cups vegetable stock
• 1 cup cream

Method

1. Cook the potatoes in boiling salted water until tender, drain and put aside.
2. Heat the oil and gently panfry the leek and lemon grass until soft but not brown. Add the rocket, spinach leaves and vegetable stock. Cover and simmer for 5 minutes.
3. Process in a blender or food processor with the cooked potato until smooth. Rub the soup through a sieve or pass through a mouli.
4. Return the soup to the saucepan, stir in the cream and reheat without boiling. Serve hot or cold with a swirl of cream to garnish.

Cooks Tips

- Lemon grass is extremely stringy. Bruise the bulb of the stalk with the heel of your knife to release its wonderful flavour.