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Chilled vichyssoise with vermouth and langoustines

By Jacques Erasmus

Serves 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 20 minutes

Ingredients

5 medium potatoes, peeled and chopped
1 large leek, rinsed and chopped
A large sprig thyme
1 cup white wine
2 cups vegetable stock
½ cup pouring cream
2 t vermouth
Sea salt and freshly ground black pepper
Ground nutmeg, to taste
12 langoustines
Lemon juice, for drizzling
Olive oil, for drizzling
Vegetable sprouts or watercress, to garnish

Method

In a saucepan over a high heat, boil the potato and leek with the thyme, white wine and stock until the vegetables are soft. Transfer to a blender and blend until smooth. Add the cream, vermouth, seasoning and ground nutmeg to taste.
Chill. Meanwhile, steam the langoustines until opaque in colour, then allow to cool. Peel and dress with a little lemon juice and olive oil. Serve alongside the chilled soup and dress with sprouts or watercress.

Cook’s notes: Serve with vermouth on ice.