Creme Vichyssoise with Black River Caviar: This classic French soup served chilled is wonderful with a large dollop of Black River Caviar, though another type of ossetra caviar can be used.
Since the caviar will sit on the surface of the soup, you’ll want to make sure the soup is thick enough to hold the caviar. If you use home made chicken stock, the stock will be more gelatinous and therefore the chilled soup will have a thicker consistency. If store-bought stock is used, simply add more potatoes to adjust the thickness. Either way, use plenty of potato when you cook the soup. Before blending the soup, you can set aside some of the diced potato, and add it as needed to get the proper consistency. Or, at the end, when the soup is chilled, you can add milk or cream to thin out the soup.
Creme Vichyssoise with Black River Caviar
- 1 tablespoon unsalted butter
- 3/4 cup cleaned and sliced leek (white part only)
- 12 ounces peeled and diced Yukon Gold or russet potatoes (about 2 cups)
- 2 cups chicken stock, preferably home-made
- 2 cups heavy cream
- sea salt and freshly ground pepper to taste
- 1 tablespoon fresh chives, chopped
- 2 ounces Black River Caviar
Melt the butter in a saucepan over medium heat. Add the sliced leek and cook for 3 – 5 minutes until tender but not browned. Add a small amount of water if the leeks begin to brown at all. Add the potatoes and cook for a few minutes, but but do not allow them to brown. Add the chicken stock and simmer about 20 minutes or until the potatoes are very tender. Add the cream and return to a simmer. Remove the soup from the stove and let cool for about 30 minutes. Puree the soup in a food processor until very smooth, then strain through a fine mesh sieve. Remember that the soup will continue to thicken as it cools. Season the soup to taste with salt and pepper then refrigerate the soup until well chilled. If the soup is too thick, whisk in some milk or cream.
Serve the soup in chilled bowls. Sprinkle the soup with the finely sliced chives and garnish with a large dollop of caviar.
Black River Caviar is my favorite because it is so similar to wild caviar, yet it is farmed using innovative and sustainable farming techniques that almost exactly imitate the natural environment of wild sturgeon. This magnificent caviar is produced from “wild raised” Siberian sturgeon, originally imported in 1995 from Russia as fertilized roe. Light brown to jet black in color, Black River Caviar is large grain, has a fresh, clean, nutty taste, and sweet and creamy finish.
by Laurel Pine www.mirepoix.com