Amuse Bouche
Vichyssoise in a shot glass
creation and photograph by Peggy Bucholz for www.finedinings.com
3 tablespoons leeks, thinly sliced, white portion only
1/4 small onion, thinly sliced
1-1/2 teaspoons butter
3/4 cup potatoes, peeled and sliced
1/2 cup chicken broth
salt to taste
6 tablespoons whole milk
1/4 cup heavy whipping cream
Snipped fresh chives for garnish
In saucepan sauté leeks and onion in butter until tender but not brown; add sliced potato, chicken broth and salt
according to taste; bring to a boil; cover and simmer 35 minutes. Puree vichyssoise leek soup in food processor or
blender with the milk and cream; transfer to container with pouring spout; refrigerate.
Pour vichyssoise into shot glasses;
garnish
with chives and serve.
 |
Wine
recommendation: Pinot Gris; Chardonnay |
