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

YIELD: 12 servings

Soup:
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

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