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Vichyssoise Shots

Morena Escardo
Updated Jul 17, 2017

More About This Recipe

  • In Peru, weddings are large and sophisticated affairs, and one of the most impressive things about them is never-ending spread of food. Everything is thoroughly and deliciously prepared, and there's always a smorgasbord of options to choose from. What I enjoy most at these functions is that the food usually comes in small, snackable portions, which allows everyone to try everything. It's almost like a tasting menu, just in smaller quantities. Shot glasses, for example, have become very popular as a means of serving food at weddings. Wedding decorations are always on the classy side, and they provide an elegant presentation that transforms dishes into something refined, perfect to serve at such a special event. This vichyssoise (leek and potato cream) is a great example.

Vichyssoise Shots

  • Prep Time 45 min
  • Total 2 hr 30 min
  • Servings 40
  • Ingredients 10

Ingredients

  • 3 tablespoons butter
  • 3 leeks, thinly sliced
  • 1 chopped onion
  • 2 medium potatoes, pealed and thinly sliced
  • 1 bay leaf
  • Salt and pepper, to taste
  • 3 cups vegetable broth
  • 1/4 teaspoon nutmeg powder
  • 1 cup whipping cream
  • 1/3 cup chives, cut into inch-long pieces

Instructions

  • Step 
    1
    Melt the butter in a large pot over medium-low heat.
  • Step 
    2
    Add the leek and onion, stir well, cover the pot and let cook for 10 minutes.
  • Step 
    3
    Add the slices of potato, bay leaf, salt and pepper to taste, and stir well. Keep cooking with the lid on for another 10 minutes.
  • Step 
    4
    Pour in the vegetable broth, raise the heat and when it boils, lower the heat and cover to let cook for half an hour more.
  • Step 
    5
    Turn off the stove, remove the lid and let the soup cool for 15 minutes. Then, little by little, transfer the soup to a blender and process at high speed until it's completely creamy. Be very careful when you do this because the liquid will be very hot.
  • Step 
    6
    Pour the soup back into the pot and add the ground nutmeg and whipped cream; stir until completely dissolved.
  • Step 
    7
    Place the pot in a container filled with ice and water (Bain Marie) and stir until it reaches room temperature. Move to a glass container and cover with plastic wrap.
  • Step 
    8
    Keep refrigerated until ready to serve.
  • Step 
    9
    Serve in shot glasses and decorate with chives.

Nutrition

No nutrition information available for this recipe

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