Explore a creative twist on the classic French potato and leek soup with our Vichyssoise with green peas recipe. It's a refreshing and elegant dish that combines the traditional creaminess with sweet, green peas. This version of Vichyssoise is topped with fresh shrimp, a dollop of crème fraiche, homemade herb oil and a finishing touch of either black or red seaweed caviar.
You will need
1 oz butter
9 oz (about 3 1/4 cups) leeks, washed and thinly sliced
0,9 oz (about 1/4 cup) finely chopped shallots
2, 50 oz (about 3/4 cup) finely chopped yellow onion
3 cloves garlic, peeled and grated
9 oz (about 2 1/4 cups) firm potatoes, peeled and cut into small cubes
1 1/2 cube vegetable broth
1 cup water
1 tsp sea salt
½ tsp freshly ground black pepper
1 tsp thyme
½ - 1 tsp Pul biber
A pinch of nutmeg
3 cups green peas, thawed
1 ¼ - 1 ¾ cups of heavy cream
Topping
1/5 cup crème fraiche
Herb oil
Dill
Peeled shrimp
Black or red seaweed caviar or other type of caviar
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