Potato soup or Vichyssoise
A classic potato and leek soup, served chilled or warm. Garnished with croûtons, sauce verte, and chives.
Vichyssoise (4 portions)
150g Butter
3 Leeks
2 Shallots
1 Onion
3 Garlic (cloves)
150g Potato (dice)
2 Bay leaves
50/50 Milk + water (enough to cover)
Salt + pepper
Sweat the onions, shallot, leek and garlic in butter until very soft with no colour.
Add the potato, bay, milk, water and some seasoning. Cook for around 10-15minutes or until the potato is soft.
Blend until smooth. Top with croutons, sauce verte and chopped chives. ENJOY x
Croutons (4 portions)
2 Sourdough (slices)
Olive oil
Salt + pepper
Cut your sourdough into small dice, dress lightly with olive oil and seasoning. Bake in the oven at 180C until golden and crispy.
Sauce verte (4 portions)
20g Parsley (chopped)
5g Wild garlic (chopped)
15g Capers
½ Lemon (zest + juice)
80g Olive oil
10g Sherry vinegar
Salt + pepper
Finely chop: parsley, wild garlic, and capers. Place ingredients in a mixing bowl, add the vinegar and slowly emulsify the olive oil inside. - Add the lemon zest to the mixture, check consistency and seasoning.
