Serves 4
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2 leeks (thinly sliced)
4 desiree potatoes (peeled and chopped 2 cm pieces)
1.2 lt chicken stock
70 gm butter
200 ml cream
50 gm rye flour
50 gm plain flour
50 ml water
40 ml vegetable oil
1 teaspoon sugar
¾ teaspoon caraway seeds
½ teaspoon salt
METHOD
1 Place Stock Pot on heat and add butter. Once melted add the leeks and sweat, once slightly softened add potatoes and cover with cold chicken stock. Bring to the boil and then reduce to a simmer, cook for 30 minutes or until potatoes are soft add cream and boil for 2 minutes. Place mixture into blender and blend until smooth. Allow to chill.
2 Pre heat oven to 200 degrees.
3 Place together all dry ingredients and mix. Place water and oil together and fold through mixture to create a dough. Allow to rest for 1 hr.
4 Quarter the dough roll out between baking paper, until 2 millimetres thick. Bake in oven for 8 mins. When crisp set aside.
5 Place into vichyssoise into serving bowls, sprinkle with chives and serve with crackers
The Carousel thanks Guillaume Brahimi and Tefal for this recipe
