Vichyssoise (Chilled Potato-Leek Soup)

1 shallot, sliced

1 leek, sliced

2 medium sized potatoes

1tbsp butter

1 1/2 cups water

¾ cups heavy cream

Wasabi Yogurt

1tbs wasabi paste

2tbs yuzu marmalade

7 ounces plain yogurt

Shungiku puree

1 cup shungiku (chrysanthemum) leaves

½ cup baby spinach leaves

To serve

1tbs sugar snap peas

1tbs Yukon gold potato (small dice)

1tbs fish cake (small dice)



In medium size pot, melt butter over low heat. Add leeks and shallot. Sweat for 7 minutes.Add potato and season with salt. Stir and continue to cook for 5 minutes, then add water. Bring to boil, reduce heat and cook partially covered for 20 minutes. Puree soup in vita prep or blender. Put into the refrigerator to cool.

Wasabi yogurt

In a medium size bowl, mix all ingredients.

Shungiku puree

Blanch shungiku and spinach in a large pot of boiling, salted water for two minutes. Drain well and place blanched greens in vita prep or blender. Then puree until very smooth and season with salt. Transfer to iced bath and chill immediately

To serve

Pour cold soup into cold serving bowl. Place the garnishes of diced Yukon gold potatoes peas, and fish cake (optional) on top of the soup, then drizzle wasabi yogurt and green puree on top.

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