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)
Limes – Vichyssoise with Salmon Caviar
Limes – Vichyssoise with Salmon Caviar

Instructions

  1. Peel the potatoes and cut into cubes. Halve the leek lengthways and cut into fine strips.
  2. 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.
  3. 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.
  4. Arrange the soup in ice-cold bowls or soup plates, garnish with the remaining crème fraiche and salmon caviar.

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