Vichyssoise with chives and goats' cheese toasts
Vichyssoise must always be served cold, and it irritates me that restaurants offering it hot don't use the proper name, "parmentier". Vichyssoise needs to be cold to ensure the subtle flavours and glorious silky texture are appreciated. It's also one of the few occasions that I use white pepper.
- Put the leek (white part only, washed and sliced), potato (peeled and chopped), stock and milk into a large saucepan and simmer until tender - about 35 minutes.
- Pour the mixture into a food processor and blend until smooth. Strain the purée through a fine sieve - it's as much about texture as it is taste. Allow to cool, then stir in the cream and salt and pepper to taste.
- Serve in individual bowls and garnish with chopped chives. Spread the goats' cheese thickly on the baguette slices and place on a serving platter.