Vichyssoise

A silky chilled leek and potato soup enriched with cream and seasoned delicately, topped with fresh chives.

Ingredients

• 700g duck legs
• 300g egg noodles
• 1 tbsp sliced leeks
• 1 1/2 tsp cracked black peppercorns
• 2 tbsp unsalted butter
• 200g pearl onions
• a handful of fresh parsley, chopped
• lemon zest, for serving
• 1 cup dry red wine
• 1/2 tsp herbes de Provence

Instructions

1. 1

   Heat unsalted butter in a large pot over medium heat and cook the minced garlic and sliced leeks gently until soft and fragrant.

2. 2

   Stir in the fresh thyme and bay leaves, toasting briefly until the kitchen fills with their aroma.

3. 3

   Add the beef chuck and button mushrooms, stirring well to coat everything in the spiced base.

4. 4

   Pour in the beef stock, scraping up any browned bits from the bottom of the pot, and bring to a boil.

5. 5

   Reduce the heat, cover, and let everything simmer gently until the beef chuck is tender, about 30 mins.

6. 6

   Stir in the puff pastry and continue simmering for a few minutes more, until heated through.

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