Smooth Vichyssoise with an addition of fresh asparagus is a luxurious interpretation of the classic French potato and leek soup. The delicate flavor of fresh asparagus adds to the flavor together with crispy Parmesan chips, fresh shrimp, and homemade herb oil that adds lovely color and brings an explosion of flavor. The soup is perfect as an elegant starter or a light main course. It can be served warm or chilled.
You will need
1 oz butter
2 1/3 cups leek (the light green parts only), washed and thinly sliced
2 tbsp finely chopped shallot
1 ½ tbsp apple cider vinegar
1 ¼ cups firm potato, peeled and cut into small cubes
2 cubes vegetable broth
2 ¼ cups water
½ tsp sea salt
½ tsp freshly ground black pepper
1 tsp thyme
½ tsp pul biber
A pinch of nutmeg
½ lbs asparagus, washed. Break off and discard the woody lower part and cut the asparagus into 1-inch pieces. Reserve some asparagus tops for decoration
1 ¼ - 1 ¾ cups heavy cream
Topping
1/4 cup stirred crème fraiche
Herb oil
Chopped chives
Peeled shrimp
Black or red seaweed caviar or other caviar
Fried thin slices of leek
Fried asparagus tops
Parmesan chips
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