Vichyssoise is a French potato and leek soup. It is usually served cold but can also be served warm. It is believed that the dish was invented in 1917 by Louis Diat who was a chef in New York. Vichyssoise is an ideal starter or a light main course. We serve this creamy yet fresch soup with prawns and aromatic herb oil that elevates the classic soup to new heights.
You will need
1 oz butter
1.10 lbs (about 6 1/2 cups) leeks, washed and thinly sliced
1, 8 oz (about 1/2 cup) finely chopped shallots
5 oz (about 1 1/4 cup) finely chopped yellow onion
5 cloves garlic, peeled and grated
1.10 lbs (about 4 1/2 cups) firm potatoes, peeled and cut into small cubes
3 cubes vegetable broth
2 1/4 cups water
2 tsp sea salt
½ tsp freshly ground black pepper
1 tsp thyme
1 tsp marjoram
A pinch of nutmeg
½ - 1 tsp Pul biber
2 1/4 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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