Suppliers of fresh, high-quality, welsh daffodils, cauliflowers, leeks, mushrooms and daffodil bulbs

You will need:

• 1kg Really Welsh Leeks
• 2oz butter 4-5 medium
• Pembrokeshire potatoes
• 6/8 cups of water
• Pinch salt/pepper
• Half a pint of double cream

Method:

1. Slice leeks into thin crosswise slices, both white and green parts. Rinse slices very well in large colander (leeks are sandy).
2. Melt butter in large pot, add leeks and sauté lightly.
3. Clean potatoes and dice.
4. Add potatoes to leeks with about 6-8 cups water, salt. Simmer (about 45 mins) until vegetables are softened and liquid reduced.
5. Mash or blend to thick creamy consistency. Add cream and heat through, correct seasonings if desired.
6. Serve cold as vichyssoise