Chilled Potato and Fennel Vichyssoise with Chardonnay Poached Shrimp
Serve with Kendall-Jackson Chardonnay
Tender baby fennel from our garden is simmered in Chardonnay and a touch of cream along with potatoes to create our take on this classic chilled soup. The glass is topped with a chardonnay poached shrimp, complimenting both the flavors of the cold soup and the wine's beautiful aroma.
Recipe by Chef Ryan Pollnow
Vichyssoise Ingredients:
- 1 each Small leek
- 1 each Bulb of fennel
- 2 Tbsp. Butter
- 1/4 tsp. Whole fennel seeds
- 1 each Small russet potato
- 1/2 cup Kendall-Jackson Chardonnay
- 2 cups Half and Half
- 1/2 each Lemon
- To Taste Kosher salt
- 1/2 lb. Poached sweet white shrimp (recipe follows)
- 2 Tbsp. Kendall-Jackson Estate Olive Oil
Vichyssoise Preparation:
Cut off and discard the green part of the leek and slice the remaining white portion into 1/4 inch "coins". Rinse the leek well to remove any soil trapped between the layers. Slice the fennel bulb into pieces the same size as the leek.
Meanwhile, heat the butter in a small soup pot over medium heat. Once the butter melts, add the leek and fennel. Cook the vegetables for 5 minutes, stirring occasionally. After five minutes, add the fennel seeds and potatoes and cook for an additional 5 minutes. Add the wine to the pot and turn the heat up to medium high. Allow the mixture to simmer until almost all the liquid has evaporated from the pan. When the pot is almost dry, add the half and half and cook until all the vegetables in the soup are falling apart and cooked through.
Transfer the contents of the pot to a blender and carefully pulse until smooth. Add water if necessary to adjust the consistency of the soup. Once your soup is at the desired thickness, begin seasoning with the juice from the lemon and salt to your taste. Chill the soup until ready to use.
Poached Sweet White Shrimp Ingredients:
- 1/2 pound Sweet white shrimp (medium size, peeled and cleaned)
- 1 ½ cups Kendall-Jackson Chardonnay
- 1 ½ cups Water
- 1 each Garlic clove (crushed)
- 1 each Lemon (cut in half)
- 1/2 each Red onion (diced large)
- 1 slice Fresh ginger
- 2 Tbsp. Kosher salt
Shrimp Preparation:
Place the shrimp in a large metal mixing bowl and set aside. In a medium sauce pan, bring the wine, water, garlic, lemon, red onion, ginger, sachet and salt to a boil. Once the mixture has come to a boil, turn down the heat and allow the broth to simmer for ten minutes. Bring the mixture back to a boil and strain directly onto the clean shrimp. Leave the shrimp to cook for 3-5 minutes in the bowl, until completely opaque. Add two large scoops of ice to the bowl, allowing the shrimp to cool completely in the cooking liquid before removing and refrigerating for further use.
Sachet Ingredients:
- 15 each White peppercorns
- 1 each Dry bay leaf
- 10 each Coriander seeds
- 3 each Cardamom pods
- 1/2 tsp. Mustard seeds
Sachet Preparation:
Mix and wrap all ingredients in cheesecloth and tie together with kitchen twine.
Final Preparation:
To serve, pour the soup out into pre-chilled shot glasses and top with a poached shrimp skewer. Drizzle both the shrimp and the soup with a little olive oil and enjoy.
