An easy take on a French fancy

For this week’s recipe, I am creating a fantastic soup that can be served hot or cold. It’s an all-time French classic - Vichyssoise - or potato and leek as the rest of us know it.

For this week’s recipe, I am creating a fantastic soup that can be served hot or cold. It’s an all-time French classic - Vichyssoise - or potato and leek as the rest of us know it.

I am looking at ways to help you boost your metabolism and become energised by what you eat over the next few weeks.

But really, you can help yourself and your family to better health by using fresh, natural ingredients for less than you would pay for a can of pre-made soup.

Ingredients (for four portions):

2 - 3 washed and peeled potatoes

Pint and a half of chicken or vegetable stock

1 large onion, roughly chopped

1 leek, washed and chopped

2 cloves of garlic (adjust to suit your own personal taste)

Teaspoon of freshly grated ginger

A little black pepper

Half teaspoon of chilli seeds.

The chilli is optional, but let me tell you that when you introduce spices to your diet, it really works towards building up your metabolism. Ginger and chilli really work so well together.

Method:

Gently toast your chilli seeds (if using), in a dry hot pan.

Add your garlic, ginger, onion and leek and mix well.

Add your stock and potatoes. Bring to the boil and simmer for around one hour.

Next, liquidise your soup, correct the seasoning, finish with a little dash of milk if preferred and - for an extra-indulgent treat - add a few crunchy, oven-baked croutons topped with some smoked cheddar cheese, which is a real treat.

I would be delighted to hear from you all on how you get on with the recipes. You can contact me on info@thechefcentreofireland. Find us on Facebook, Twitter and Linkedin.

Happy cooking! Chris