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Vichyssoise in a Shot Glass with Caviar, Creme Fraiche and a Peruvian Potato Chip
Food Management Staff
August 1, 2006
1 Min Read
FM Staff
YIELD: 12 servings
Soup:
4 medium leeks, roughly chopped
2 medium onions, roughly chopped
2 heads fennel, roughly chopped
2 bay leaves
2 Tbsps. fennel seeds
6 Tbsps. butter
8 medium white potatoes, diced
2 qts., 1 cup vegetable stock
12 oz. cream
to taste salt and pepper
1/4 cup lemon juice
Garnish: 2 bunches fresh chives, roughly chopped
16 oz. blended oil
12 brioche rounds, toasted
2 oz. Ossetra caviar
12 crème fraiche quenelles
12 purple Peruvian potatoes, thinly sliced and fried
FOR THE SOUP: Sweat leeks, onions, fennel, bay leaf and fennel seeds in butter until translucent. Add potatoes and vegetable stock; simmer until potatoes are tender.
Add cream and simmer for 10 minutes. Purèe mixture and pass through fine strainer. Adjust seasoning with salt, pepper and lemon juice.
MAKE CHIVE OIL: Place chopped chives and blended oil in blender; puree and strain; set aside.
FOR THE GARNISH: On top of each brioche round, place a dollop of caviar, crðme fraiche quenelle, and stick in a fried Peruvian potato slice. On a small plate, serve vichyssoise in shot glasses, with toast and potato slice on the side. Drizzle chive oil over the soup.
Recipe from Dean Frangopoulos, Executive Chef, Aramark, Goldman Sachs, New York.
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