Recipe: Chilled soup: Classic Vichyssoise

60g unsalted butter

100g onions, sliced,

300g leeks, white part only

150g potato, peeled and sliced

300 ml vegetable stock

300ml cooking cream

Handful fresh dill, chopped

Salt and pepper

1. Melt butter in a sauce pan, sauté onions until translucent, three minutes maximum.

2. Add potatoes, leeks and dill and sauté. Cover pot and continue to cook for 8-10 minutes.

3. Add vegetable stock and bring to boil, reduce heat, season with salt and pepper then partially cover and simmer for 20 minutes.

4. Stir in cooking cream.

5. Take off heat and blend while still hot with a food processor or blender, strain through a sieve and chill.

6. Best served in a chilled bowl or glass at 3-4C.

-- Recipe courtesy David Miras, Al Maha Desert Resort and Spa