serves
4
prep
15 minutes
cook
30 minutes
difficulty
Easy
serves
4
people
preparation
15
minutes
cooking
30
minutes
difficulty
Easy
level
Ingredients
- 60 g butter
- 1 brown onion, thinly sliced
- 2 leeks, pale ends only, thinly sliced
- 4 desiree potatoes, peeled and cut into 1 cm dice
- 1 bay leaf
- 1.2 litres chicken stock
- 200 ml cream
- 2 tbsp thinly sliced chives
- 20 g caviar
Horseradish cream
- 2 tbsp freshly grated horseradish
- 120 g crème fraiche
- sea salt, to taste
Chilling time: 2 hours
Instructions
- Melt the butter in a saucepan over medium heat. Add the onion and leek and cook, stirring regularly for 6 - 8 minutes or until completely soft but not coloured.
- Add the potato, bay leaf, stock and cream. Bring to the boil, then reduce the heat to low and simmer for 30 minutes or until the vegetables are tender.
- Transfer the soup to a blender and process until very smooth. Transfer to a bowl, cover to avoid a skin forming, then refrigerate for at least 2 hours or up to overnight.
- For the horseradish cream, place all the ingredients in a small bowl and stir to combine. Refrigerate until ready to serve.
- To serve, divide the chilled vichyssoise between bowls, top dollop of horseradish cream, a sprinkling of chives and a dollop of caviar.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
