How to Make a Delicious Leek & Potatoes Soup


Nina L. Palmer

Vichyssoise Soup Recipe — Easy Vichyssoise Verrine Recipe — Cold Soup VichyssoiseDid 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.

Ingredients list:

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
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Instructions: creamy leek and potato soup

The parmentier soup:
Vichyssoise Verrine Recipe — Easy Vichyssoise Verrine Recipe — Cold Soup Vichyssoise

Slice the leeks finely.
Melt butter over a low heat.
Cover and sweat leeks over low heat.

Potato cuts — Vichyssoise Verrine Recipe — Easy Vichyssoise Verrine Recipe — Cold Soup Vichyssoise

Cut the potatoes into cubes of about 1/3 inch (1 cm) section.

Leeks cuts — Vichyssoise Verrine Recipe — Easy Vichyssoise Verrine Recipe — Cold Soup Vichyssoise
Add cold water to the sweated leeks.

Homemade Vichyssoise Verrine Recipe — Cold Soup Vichyssoise Add the diced potatoes and a little coarse salt.
Bring to a simmer and simmer for 20 to 25 minutes (skim if necessary).

Parmentier Vichyssoise Verrine Recipe — Cold Soup Vichyssoise
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:

How to make a Vichyssoise Verrine Recipe — Cold Soup Vichyssoise

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.

Vichyssoise Soup — How to make a Vichyssoise Verrine Recipe — Cold Soup Vichyssoise

Cut smoked marlin fish into thin slices from one to two milimeter thick.

Simple Vichyssoise Soup — How to make a Vichyssoise Verrine Recipe — Cold Soup Vichyssoise
Then cut the slices into strips and refrigerate.

 The Vichyssoise cream:

Simple Vichyssoise Soup — How to make a Vichyssoise Verrine Recipe — quick Soup Vichyssoise

Chop the chives. Keep 2 chives sections for each verrine.

Whip cream until it becomes firm. (Season with salt and/or pepper).

Ingredients Vichyssoise Soup — How to make a Vichyssoise Verrine Recipe — quick Soup Vichyssoise

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.

cooking Vichyssoise Soup — How to make a Vichyssoise Verrine Recipe — quick Soup Vichyssoise
Place toast on the edge of the glasses.

What do you think of this Vichyssoise Soup Recipe in a verrine? Tell us in the comments below.

recipe Vichyssoise Soup verrines — How to make a Vichyssoise Verrine Recipe — quick Soup Vichyssoise

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How to Make a Delicious Leek & Potatoes Soup