Vichyssoise (Chilled Leek and Potato Soup) | Taste France Magazine

Ingredients

• 180.00 g (white and pale green parts only) French Leeks
• 400.00 g French Potatoes (floury)
• 20.00 g Charentes-Poitou Butter PDO
• Salt
• 500.00 ml Chicken or vegetable stock
• 150.00 ml Isigny Crème Fraîche & Bresse Crème Fraîche PDO
• 2.00 splashes Dry white wine
• 2.00 splashes Lemon juice
• x 2.00 Toast
• 30.00 g French Caviar
• Chives (finely chopped)
• Shiso leaves