White Potato Soup | Imperial Caviar | Caramelized Goat Cheese
Method | Potato Soup
Heat some olive oil in a cooking pot. Add the onions, leek, garlic and a string of thyme. Fry everything together until its slightly golden brown. Afterwards add the potatoes and fry it for 2 more minutes. Then you add the chicken stock, bring it to the boil and cook it for around 20 minutes up to half an hour.
Add the cream and boil it for 5 more minutes. Put everything in a bar blender, start to blend it and add, whilst blending, cold pieces of butter. In this phase also season the soup up to your taste; please note to use only white pepper. Pass everything through a fine sieve. Afterwards cool it down and put it in the fridge.
Take the goat’s cheese and cut it into around 5mm thick pieces. Put some brown sugar on top and then caramelize the goat’s cheese with a blow tosh.
Before you serve the soup decorate it with the black caviar.
Ingredients | Potato Soup
3 tablespoons extra-virgin olive oil, divided
4 leeks, well washed and coarsely chopped
(only the white part)
1kg white potatoes, peeled and coarsely chopped
6 garlic cloves
1 string of thyme
100g of celery
2liters chicken stock
250ml of cream
150g of butter
1 1/2 tablespoons fresh lemon juice
grated zest of 1 lemon
1 goat cheese
100g brown sugar
100g of black caviar
1 bunch of chervil