Vichyssoise is a cold, creamy soup. We finish it with our smoked sockeye salmon from Alaska.
2 Recipe - persons
Recipe - ingredients
9 oz potatoes, peeled, cut into small cubes
1 leek, halved lengthwise, finely chopped
0,5 oz unsalted butter
7 fl oz vegetable stock
3,5 oz cream
2 fl oz milk
3,5 oz Fish Tales smoked sockeye salmon
4 sprigs of chervil
Recipe - how do you make it
Recipe - steps
1 Peel the potatoes and cut into small cubes. Wash and cut the whites of the leeks. Melt the butter over low heat and sauté the leeks and potato for 5 minutes over medium heat. Then add the broth and simmer gently for 20 minutes.
2 Allow the soup to cool. Then add the cooking cream and milk. Stir this well. Season the soup with salt and pepper. Puree the soup with a hand blender. Let the soup cool in the refrigerator for at least 1 hour.
3 Serve the soup in bowls and garnish with the salmon and chervil.
