INGREDIENTS
- 4 medium-sized leeks
- 1 large potato (around 500 g)
- 1 tablespoon butter
- 1 tablespoon olive oil
- 4 chives and a sprig parsley, finely chopped
- 2 Zespri SunGold kiwifruit
- 20 g wholemeal spelt bread
- salt
- pepper
METHOD
- Peel and dice the potato. Remove the tough green tops of the leeks, and slice the white part finely, rinsing with cold water in a sieve.
- Heat the butter and oil in a large saucepan and sauté the shredded leeks for 10 minutes over a gentle heat, stirring frequently
- Now add the potatoes and 800 ml water. Bring to a boil, turn down the heat, cover and simmer for 20 minutes or until the potatoes are tender
- Remove from the heat, blend and season with salt and pepper.
- Peel the Zespri kiwifruit and finely dice. Combine with the chopped chives, parsley and a pinch of salt. Serve the vichyssoise cold, with the salsa and the bread cut into squares.
