Vichorise à la Wiggers

Recipe for cold potato soup served in a hollowed out potato with caviar (serves 4 persons)

  • 5 baking potatoes
  • 1 leek
  • 1 onion
  • 1/4 celeriac
  • Butter
  • Approx. 1 l light veal bouillon stock or chicken bouillon stock
  • 1/2 l double cream
  • Fresh thyme
  • Salt and pepper
  • Iranian caviar, fresh lumpfish roe or trout roe (in large quantities)

Parboil the hollowed out potatoes in salty water till they are ’al dente’ tender without being soft. Place them cold. Cut potato bits and remaining vegetables in suitable bits. Sauté them in butter with thyme until the onions are ready. Pour stock on top and let it simmer for approx. 20-30 minutes till tender. Refrigerate slightly and blend. Season with double cream, maybe a drop of sour cream (38%) together with salt and pepper. Refrigerate a couple of hours. Place the cold hollowed out potatoes on plates just before serving them, pour the soup in and trim with caviar, a small green topping and serve with good bread toasted with butter.

Enjoy your meal!