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Potato and leek Vichyssoise with horseradish cream and caviar

This classic chilled potato, leek and cream soup was invented by French chef Louis Divat, who was inspired by his childhood hometown of Vichy.

Potato and leek Vichyssoise with horseradish cream and caviar

Potato and leek Vichyssoise with horseradish cream and caviar Credit: Andy Baker

  • serves

    4

  • prep

    15 minutes

  • cook

    30 minutes

  • difficulty

    Easy

serves

4

people

preparation

15

minutes

cooking

30

minutes

difficulty

Easy

level

Stream free On Demand

Thumbnail of Potato And Leek Chilled Vichyssoise With Horseradish Cream

Potato And Leek Chilled Vichyssoise With Horseradish Cream

episode Plat du Tour • 
cooking • 
3m
G
episode Plat du Tour • 
cooking • 
3m
G

Ingredients

  • 60 g butter
  • 1 brown onion, thinly sliced
  • 2 leeks, pale ends only, thinly sliced
  • 4 desiree potatoes, peeled and cut into 1 cm dice
  • 1 bay leaf
  • 1.2 litres chicken stock
  • 200 ml cream
  • 2 tbsp thinly sliced chives
  • 20 g caviar
Horseradish cream
  • 2 tbsp freshly grated horseradish
  • 120 g crème fraiche
  • sea salt, to taste
Chilling time: 2 hours

Instructions

  1. Melt the butter in a saucepan over medium heat. Add the onion and leek and cook, stirring regularly for 6 - 8 minutes or until completely soft but not coloured.
  2. Add the potato, bay leaf, stock and cream. Bring to the boil, then reduce the heat to low and simmer for 30 minutes or until the vegetables are tender.
  3. Transfer the soup to a blender and process until very smooth. Transfer to a bowl, cover to avoid a skin forming, then refrigerate for at least 2 hours or up to overnight.
  4. For the horseradish cream, place all the ingredients in a small bowl and stir to combine. Refrigerate until ready to serve.
  5. To serve, divide the chilled vichyssoise between bowls, top dollop of horseradish cream, a sprinkling of chives and a dollop of caviar.

Enjoy a taste of France at home with Guillaume Brahimi on Plat du Tour, each night during each live stage of the Tour de France exclusive broadcast on SBS. For broadcast times, go to 

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Thumbnail of Potato And Leek Chilled Vichyssoise With Horseradish Cream

Potato And Leek Chilled Vichyssoise With Horseradish Cream

episode Plat du Tour • 
cooking • 
3m
G
episode Plat du Tour • 
cooking • 
3m
G

Advertorial content

Holland America Line

Welcome to Holland America Line, the premium cruise line for explorers, foodies and music lovers who want to pursue these passions on perfectly sized, refreshingly uncrowded ships with service that attends to every detail, every day. Come, savour the journey.


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SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only.
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Plat du Tour is a foodie and history lover's guide to the Tour de France route. Each stage of the race inspires renowned chef Guillaume Brahimi to cook a dish and explore the most exciting produce, the best stories and the unusual nuggets of history that France and its cuisine are famous for.
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Published 23 May 2024 4:49pm
By Guillaume Brahimi
Source: SBS



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