in Soup Recipes

Lime vichyssoise with salmon caviar

updated

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Ingredients for 4 servings:

  • 300 g potatoes, floury
  • 350 g leek
  • 2 tbsp butter
  • 2 limes, zest
  • 700 ml chicken broth
  • 180 g crème fraîche
  • Sea salt and pepper, black, freshly ground
  • a little lime juice, freshly squeezed
  • 40 g salmon caviar

Instructions

Working time approx. 25 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 55 minutes

good for guests, very noble cold soup

Peel the potatoes and dice them. Halve the leek lengthwise and cut into thin strips. Heat the butter in a pan, sauté the potatoes, leek, and grated lime zest. Add the chicken stock, bring to a boil, and simmer over low heat for about 30 minutes. Purée the soup. Stir in 2/3 of the crème fraîche. Let cool, then refrigerate for at least 2 hours. Season to taste with salt, pepper, and a little lime juice. Serve the soup in ice-cold bowls or soup plates and garnish with the remaining crème fraîche and the salmon caviar.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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