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 by 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 have never had the occasion to propose verrines appetizer, just try these vichyssoise soup verrines. You will really surprise your guests.
Table of Contents
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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
Instructions: creamy leek and potato soup
The parmentier soup:
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Slice the leeks finely.
Melt butter over a low heat.
Cover and sweat leeks over low heat.
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Cut the potatoes into cubes of about 1/3 inch (1 cm) section.
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Add cold water to the sweated leeks.
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Bring to a simmer and simmer for 20 to 25 minutes (skim if necessary).
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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:
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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 the toasts much flatter and thinner.
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Cut smoked marlin fish into thin slices, from one to two millimeters thick.
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Then cut the slices into strips and refrigerate.
The Vichyssoise cream:
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Chop the chives. Keep 2 chives sections for each verrine.
Whip cream until it becomes firm. (Season with salt and/or pepper).
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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.
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Place the 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.
