Vichyssoise in a Shot Glass with Caviar, Creme Fraiche and a Peruvian Potato Chip

YIELD: 12 servings

4 medium leeks, roughly chopped
2 medium onions, roughly chopped
2 heads fennel, roughly chopped
2 bay leaves
2 Tbsps. fennel seeds
6 Tbsps. butter
8 medium white potatoes, diced
2 qts., 1 cup vegetable stock
12 oz. cream
to taste salt and pepper
1/4 cup lemon juice

Garnish: 2 bunches fresh chives, roughly chopped
16 oz. blended oil
12 brioche rounds, toasted
2 oz. Ossetra

Register to view the full article

Please register to access this content.

Hide comments


  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.