Oil-Free Vichyssoise

1. 1

   Peel the potatoes and slice into 5 mm thick chunks.

2. 2

   Thinly slice the onion.

3. 3

   Add the potato, onion and 400 ml water to a pan with the soup stock cubes and put on heat.

4. 4

   When the water boils, lower the heat.

5. 5

   When the vegetables soften (this should take about 15-16 minutes) stop the heat.

6. 6

   Add the contents of the saucepan from Step 3, the milk and white pepper to a blender and switch it on.

7. 7

   When smooth, it's ready to serve.

8. 8

   If you still want a bit more flavour, add a little salt.

9. 9

   You can eat it straight away, or it's better chilled before serving.

10. 10

    Sprinkle some parsley to finish if you like.

* Per serving · 4 servings · Values may vary.

No additional tips available.