Did you ever taste a delicious creamy potato and leek soup? I’m sure you did! So why not turn it in a stylish appetizer soup?
Today I propose to reveal the Vichyssoise soup recipe, served in a verrine glass accompanied with smoked marlin… In fact, there is nothing complicated about this verrine. The cold vichyssoise soup is embellished with a julienne of smoked marlin fish and a little toasted bread. If you never had the occasion to propose verrines appetizer, just try these vichyssoise soup verrines. You will really surprise your guests.
For 12 to 16 glasses, depending on the size of the container:
- 1 1/4 tbsp (20 g) of butter
- 1/2 lb (200 g) of leeks
- 1 lb (400 g) of bintje potatoes
- 2 pints (1L) of water or white stock
- A little coarse salt
- 1/2 cup (100 mL) heavy or liquid cream
- A dozen chives
- 1/2 cup (100 mL) liquid cream
- 2 to 3 ounces (60 to 80 g) of smoked marlin (or other smoked fish)
- 2 to 3 slices of bread a little stale, with a thickness of 3/4 inch (2 cm), the crumb shouldn’t be too airy
Instructions: creamy leek and potato soup
Slice the leeks finely.
Melt butter over a low heat.
Cover and sweat leeks over low heat.
Cut the potatoes into cubes of about 1/3 inch (1 cm) section.
Add the diced potatoes and a little coarse salt.
Bring to a simmer and simmer for 20 to 25 minutes (skim if necessary).
Blend the soup using an immersion blender.
Add cream and blend again, taking the opportunity to correct the seasoning.
Pour the soup through a Chinois strainer.
Bring the soup to the boil, then cool on ice and keep cool.
Toasts and marlin fish:
Remove the crusts from the base of the bread slices.
Cut bread slices into strips with a thickness of 2 mm.
Remove the crusts at the ends.
Place the toast on a silicone baking mat (or parchment paper), and cover with another mat or parchment paper.
Remove top baking sheet and bake at 360°F (180°c) for 15 to 20 minutes.
Note: The baking makes toasts much flatter and thinner.
Cut smoked marlin fish into thin slices from one to two milimeter thick.
The Vichyssoise cream:
Chop the chives. Keep 2 chives sections for each verrine.
Whip cream until it becomes firm. (Season with salt and/or pepper).
Add 3/4 of the chopped chives with whipped cream.
Give the cold soup a whisk.
Arrange some shredded marlin in the bottom of the verrine glasses.
Add the vichyssoise cream, a dollop of cream, chopped chives, a little shredded marlin and two sections of chives planted in the dumplings.
What do you think of this Vichyssoise Soup Recipe in a verrine? Tell us in the comments below.