ingredients (4 serves)

– 250 g white leeks
– 250 g potatoes
– 50 g butter
– 1,5 l water
– salt and pepper
– 20 cl whipped cream
– Plum Seed Oil
– 12 shrimps
– 1 tbsp olive oil
– 1 garlic clove
– 1 tomato
– 3 basil leaves

Chop leeks and potatoes finely; fry leek with butter and do not brown. Add potatoes, water, salt and pepper and cook for 20 minutes.

Cut tomatoes in half. Carefully squeeze out the tomato halves to release the seeds and juices and cut into cubes.

Peel the prawns and leave their tail end intact.

Chop garlic gloves and basil leaves.

Purée the leek and potatoes (with the soup) in a blender and pass through a sieve or fine colander. Let cool in the refrigirator.

When the soup is cold, add the cream, a few drops of plum seed oil and stir.

Add 1 tablespoon of olive oil in a pan and heat the prawns. Season each side with salt and pepper and fry for a few seconds. Add the chopped garlic, the diced tomato and the finely chopped basil leaves.

Presentation idea
Pour the vichyssoise on each soup plate, add 3 to 4 prawns and decorate with the tomato mixture.

© 2021 Orchedeus France