Vichyssoise

Just about any soup can be cooked in a microwave and is all the better for it. The fast cooking time means that very few of the nutrients are lost and everything can be done at the last minute.

Don’t be put off by the name of this soup; it’s a simple peasant recipe of leeks and potatoes flavored with a little cream and pepper. It can be eaten hot or well chilled for a summer lunch.

· The white parts of 4 leeks
· 1 onion, finely chopped
· 30g butter
· 2 potatoes, peeled and finely cubed or sliced
· 1 liter of chicken stock
· 300mls cream
· Salt and white pepper
· Continental (Italian, flat-leaved) parsley, chopped
· Fresh chives, snipped

Put the butter, leeks and onion in a microwave container, cover and cook on High for 4 minutes. Stir through and cook for a further 4 minutes.

Add around half the stock (this quantity will heat up faster) together with the potatoes, cover and cook on High for 5 minutes. Stir thoroughly and cook for a further 5 minutes. Check that the potatoes are soft.

Blitz the soup in a processor or use a hand blender, then put it in a bowl with the rest of the stock, the cream and the seasoning. It’s now ready to be chilled if you wish to serve it cold.

To serve it hot, microwave on High for a further 10 minutes. Garnish with the chopped parsley and chives.

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