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Vichyssoise with tiger prawns Recipe

Ingredients for people

  • Charlotte potato(s) : 500 g
  • Leek(s) : 3 whole
  • Shallot(s) : 3 whole
  • Olive oil : 50 ml
  • King prawn(s) : 12 whole
  • Flat leaf parsley : 1 bunch
  • Semi-skimmed milk : 100 ml
  • Fine salt : 3 pinch(es)
  • Freshly ground black pepper : 3 Turn
  • Water : 300 ml
Method
  • 1

    Peel the potatoes and the shallots. Remove the green part from the leeks. Split the leek lengthways, wash under cold water and then finely slice. Finely slice the potatoes and the shallots. Rinse the potato slices to remove excess starch.

  • 2

    Heat a frying pan and add a little olive oil. Sweat the leeks and the shallots for 5-6 minutes. Season with salt then add the potatoes. Cover with cold water, bring back to the boil and then simmer for 20 minutes.

  • 3

    In the meantime, cook the tiger prawns - peel off the shells and use a sharp knife to remove the black spine. Cook in a hot pan with a little olive oil.

  • 4

    Add the parsley and the milk to the soup and then remove from the heat. Use a hand blender to obtain a smooth soup. Check the seasoning. Return to the heat to warm through and serve with the tiger prawns.

Chef's tip

«Serve this traditional soup with some crusty bread and butter.»

The classic Vichyssoise made with potatoes, leeks and tiger prawns. A delicious starter or light main course.

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(10 votes)

  • Preparation  30mins
  • Cooking time  0h
  • Rest time  0h

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