Vichyssoise and Pear Cider Soup

The perfect summer evening starter, naturally with the B&C alcoholic addition. Controversial, in that some will always prefer this served warm, we like to bring a debate to the dinner table each issue if we can. Using the pear cider with mint gives a light, fresh take on a classic.


  1. 60g butter

  2. 1 white onion, chopped

  3. 250g leek, finely sliced

  4. 110g potatoes, peeled and sliced

  5. White wine stock cube - use 25ml of boiling water 

  6. 350ml pear cider

  7. Salt and freshly ground black pepper

  8. 300ml milk

  9. 2 tablespoons of single cream

  10. Handful snipped chives

Serves 4

Preparation time: 25 minutes

Cooking time: 45 minutes


  1. Melt the butter in a medium saucepan on a low heat.

  2. Add the onions and leeks, cooking until softened - approximately 12 minutes.

  3. Add the potatoes, cider, stock and seasoning, then simmer until the potatoes are tender (about 20 minutes).

  4. Liquidise with a hand-held blender, or liquidiser. 

  5. Add the milk and cream and give another whiz.

  6. Chill in the fridge until ready to serve or serve warm, according to your preference.

  7. Sprinkle with chives just before serving with a crisp glass of pear cider.​