Vichyssoise with melba, parmesan & truffle

Vichyssoise

Clean the leeks. Use the light green and white part of the stem. Slice leeks in half and then in small rings. Peel potatoes and cut into chunks.

In a pan, melt the butter and sweat the leeks without colouring until soft and sweet. Add the potatoes, stock and some salt. Cover and cook for 35 min, then uncover and rest for 10 min.

Blend the soup until completely velvety smooth together with the sour cream and olive oil. Season to taste with salt.

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Melba toast

Heat an oven at 220 degrees celcius.

Flatten the sandwich slices with a rolling pin and cut into the desired size circle with a cutting ring. Brush both sides with melted butter and place in between to baking sheets and trays. Bake in the oven for 20min until golden brown and crispy, check regularly to prevent burning.

You can serve the soup cold or warm as you like. Cover the melba toast generously with grated parmesan and black truffle and place onto the soup.