Limes – Vichyssoise with Salmon Caviar
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g potato (s), floury boilin
- 350 g leek
- 2 tablespoon butter
- 2 lime (s), (grated peel)
- 700 ml chicken broth
- 180 g crème fraîche
- sea-salt
- Pepper, freshly ground black
- Lime juice, little freshly squeezed
- 40 g caviar (salmon caviar)
Print Recipe
Pin Recipe Instructions
- Peel the potatoes and cut into cubes. Halve the leek lengthways and cut into fine strips.
- Heat the butter in a pan, sauté the potatoes, leek and grated lime zest in it, add the chicken stock, bring to the boil, cook over a low heat for about 30 minutes.
- Puree the soup. Stir in 2/3 of the crème fraiche, allow to cool, then chill for at least 2 hours. Season to taste with salt, pepper and a little lime juice.
- Arrange the soup in ice-cold bowls or soup plates, garnish with the remaining crème fraiche and salmon caviar.
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