Vichysoisse Served With Crisp Dill Tempura & Red Oil
Serves: 4
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Directions
- Slice the bulb part of the Leek thinly and cook slowly in the butter until soft.
- Add the sliced potatoes and stock, and cook until the vegetables are soft and tender
- Mix until smooth in a blender
- Adjust the seasoning.
- Chill until ice-cold and serve with a garnish of a spoonful of whipped cream and a scattering of chopped parsley on each portion.
- <h3>TO MAKE THE TEMPURA BATTER</h3>
- Mix equal quantities of self-raising flour and iced soda waterLeave lumpy and dip the dill into the batter and fry until crisp and golden brown.
- <h3>TO MAKE THE RED OIL</h3>
- Infuse 200ml olive oil with 3 tsp of smoked paprika.
Ingredients
- 8 Leeks
- 3 medium sized Potatoes, sliced
- 1 oz (25g) Butter
- 1 1/2 pints (900ml) Chicken Stock
- Salt and pepper to taste
- Whipped cream and parsley to finish