How to Make Vichyssoise Soup - La Española Olive Oil
This delightfully refreshing chilled summer soup is easy to make and full of subtle tasting notes, perfect for light summer brunches and lunches.
Ingredients
- #For the Vichyssoise:#
- 7 tbsp La Española Extra Virgin Olive Oil
- 300g leeks, chopped
- 3 1/3 cups water
- 200g chard, chopped
- 300g potatoes, diced
- Chopped hazelnuts (for garnish)
- Black pepper, to taste
- Black sesame seeds (for garnish)
- Microgreens (optional, for garnish)
- #For the Crostini:#
- La Española Extra Virgin Olive Oil
- 8 slices of bread
- 1 clove garlic
- 30g sun-dried tomatoes
- 4 tbsp water
- 15g grated Parmesan cheese
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