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.
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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.