Gastronomixs

Vichyssoise foam

Vichyssoise can be served as a classic soup or as part of a dish. You could also use it, for example, as a basic ingredient for a foam with North Sea prawns and a saké gel.

Creation by Edwin Schellekens, Kruiden en Jasmijn restaurant, Woudrichem, the Netherlands.

Vichyssoise foam

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Ingredients

4

l

water

1

kilo

potatoes

4

 

leeks

½

 

onion, minced

3

cloves

garlic, minced

1

 

bay leaf

100

ml

white wine

Preparation method

  • Gently fry the onion, garlic, and leek.
  • Add the peeled potatoes.
  • Deglaze with white wine and reduce the volume by half.
  • Add the water and bay leaf.
  • Cook all the ingredients together until done.
  • Remove the bay leaf and blend with a hand-held mixer or blender until you have a smooth mixture.
  • Strain and season to taste with salt.
  • For a light and airy result, further process the vichyssoise with the help of a siphon. Aerate the siphon with 1 charger for every half litre.

Serving suggestions

  • Serve as soup, e.g. with a garnish of marinated or smoked salmon.
  • Serve as an aperitif snack.
  • Serve as part of an amuse-bouche with North Sea prawns and a saké gel.

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