Vichyssoise

(SERVES 6)

• 750 g/1 ½ leeks, sliced
• 1 large potato, chopped
• 25g/1 oz/2 tbsp low-fat spread
• 600 ml/1 pt / 2 ½ cups vegetable stock, made with 1 stock cube
• 150 ml 1 ¼ pt / 2/3 cup dry white wine
• Salt and freshly ground black pepper
• 30 ml/2 tbsp chopped parsley
• 450 ml ¾ pt/2 cups skimmed milk
• 30 ml/2 tbsp low-fat double (heavy) cream
• Snipped chives

Fry (sauté) the leeks and potato in the low-fat spread in a large saucepan for 2 minutes, stirring. Add the stock, wine, a little salt and pepper and the parsley. Bring to the boil, reduce the heat, part-cover and simmer gently for 20 minutes. Puree in a blender or food processor. Return to the pan. Stir in the milk, taste and re-season if necessary. Reheat but do not boil, or cool, then chill. Serve in a soup bowls, garnished with 5ml /1 tsp creamed swirled on top of each and a sprinkling of snipped chives.