Vichyssoise cream

Ingredients for 6 servings:

• 4 leeks, white part only
• 1 m.-sized onion(s)
• 20 g butter
• 1 liter chicken stock
• 300 g potatoes, diced
• 2 tsp capers
• 1 shot of sherry or dry white wine
• 2 sheets of gelatin
• 200 ml sweet cream
• salt and pepper
• 50 g eel(s) (smoked eel) or other smoked fish

Instructions

Working time approx. 20 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 30 minutes; Total time approx. 6 hours 50 minutes

wonderfully creamy variation of a classic, cold soup from France

Slice the leek and dice the onion. Sauté in butter, pour in the chicken stock, add the diced potatoes, and simmer for 30 minutes until soft. For best results, use real chicken stock, not a stock cube! Add two teaspoons of capers and the sweet cream, and puree everything with a hand blender. Dissolve two sheets of soaked and squeezed gelatin in the still-hot soup. Season with a dash of sherry, salt, and pepper. Strain through a sieve, ladle into soup bowls, and refrigerate overnight to set. Serve the soup ice-cold with a pile of chopped smoked eel or smoked salmon on top.