Vichyssoise with Chive Oil
Prep time: 50 minServes: 6
Pairs with
The cold, silky soup and the chive oil's freshness match bubbles or a mineral-driven white — Champagne, Chablis or Sancerre.
Ingredients
- 4 large leeks (white part), sliced
- 3 large potatoes, diced
- 1 l chicken stock
- 200 ml cream
- 2 tbsp butter
- Salt and white pepper
- Chive oil:
- 50 g chives
- 100 ml olive oil
- Salt
Method
- 1Sweat the leeks in butter for 8 minutes without colouring. Add potatoes and stock. Simmer for 20 minutes until the potatoes are soft.
- 2Blend smooth. Stir in cream. Season. Chill for at least 3 hours.
- 3Chive oil: Blanch the chives for 10 seconds, cool in iced water. Blend with olive oil and salt. Strain.
- 4Serve ice-cold with the chive oil drizzled over.