Vichyssoise Soup Recipe with Hokkaido Scallop Ceviche

Ingredients

• 1 Tbsp butter
• 2 Tbsp Jordan Extra Virgin Olive Oil
• 4 leeks
• 1 small sweet onion
• 3 medium Yukon gold potatoes
• 3 cups chicken stock (vegetable stock or water may be substituted)
• ½ cup crème fraîche
• ¼ cup heavy cream
• ½ cup whole milk
• 1 strip of lemon peel
• 4 sprigs of thyme
• 1 bay leaf
• ½ pound Hokkaido sea scallops
• 1 tsp kosher salt
• 1 tsp sugar
• 1 clove of garlic
• 6 Thai basil leaves
• 1 small slice of fresh serrano chili
• 1 Tbsp lemon verbena
• 2 Tbsp lemongrass
• 1 tsp coriander
• ¼ cup Meyer lemon juice
• ¼ cup Jordan Extra Virgin Olive Oil
• 1 Japanese cucumber