Gluten Free, Dairy Free
Elevated classic Vichyssoise
15 mins
Easy
2 Servings
In this recipe, we are taking our Savoury Starter, packed with nutrition and antioxidants and using it to create a classic Vichyssoise soup – a chilled leak and potato soup, perfect for a starter or a summer lunch.
Brilliant Bases Used In This Recipe
Savoury Starter
Bone Marrow Broth
Roast Root Vegetable Stock
About This Recipe
In this recipe, we are taking our Savoury Starter, packed with nutrition and antioxidants and using it to create a classic Vichyssoise soup – a chilled leak and potato soup, perfect for a starter or a summer lunch.
The main ingredients here are, of course, those potatoes and the leeks. Potatoes get a bad rap sometimes in nutritional circles but they are high in vitamins B6 for energy and C which helps with immune function, as well as important minerals such as potassium, as well as fibre.
The nutrition here is mainly in the skins, which is why we are not peeling them. Leeks have many of the same benefits as the onions and garlic that are in the starter – so good for cholesterol, immune function, and also can have anti-cancer properties.
Ordinarily this soup is finished with cream but we are using crème fraîche to reduce the fat content a little and then we are also including the final touch, a splash of mineral water to both let the soup down, add an effervescence, and fortify with minerals.
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Ingredients
For the soup
300g/11oz BB Bone Marrow Broth (or Roast Root Veg Stock)
200g/7oz potato with skin-on
200g/7ozleeks
100g/4oz crème fraîche
100g/4ozBB Savoury Starter
300g/11oz carbonated mineral water
4tsp butter
2tsp olive oil
1tsp sea salt crystals
1tsp white pepper
For the garnish
Splash of sparking mineral water
Fine diced chives folded into crème fraîche
Sourdough crostini
Sea salt crystals
Black pepper
Drizzle of EV olive oil
Nutrition Per Serving
Calories
230
Fats
8G
Carbs
28G
Protein
9G
Method
Pre-heat your choice of stock
Slice both the potato and leeks thinly with a knife or mandolin veg slicer
Add the oil and knob of butter to a solid-bottom deep pan with lid and melt
Add the potatoes and leeks to the pan and cook on medium heat turning frequently. The objective is to get no colouring in either
After 2-3 minutes, add the warmed stock and any chive bases left over from the dressing
Add the Savoury Starter and bring to the boil
Cook until the potatoes have softened, then remove from the heat
Add the crème fraiche and the white pepper and blitz in small batches in a high-sheer liquidiser
Strain through a sieve to remove any fibrous matter
Add anything that doesn’t pass through the sieve back to the main batch and repeat until finished
Chill the soup in a fridge where it will keep for at least a week
When ready to eat, remove from the fridge for 30-45 minutes before serving to get up to 10-14 degrees
Once divided into portions, add a splash of mineral water and garnish as per the video
