Prep Time: 15 minutes
Cooking Time: +- 40 minutes + optional chilling time
Serves: 6
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Sweet Potato Vichyssoise with Crispy Smoked Snoek & AppleThis soup is inspired by a mouthwatering amuse bouche we enjoyed at Test Kitchen sometime last year.  I added sweet potato to my vichyssoise to play nicely with the smoked snoek and tartness of the apple, but you still need some normal potato in this soup to balance out the sweetness. Delicious served chilled or hot. How cute would this soup be served in jars at a picnic on a balmy summer’s evening?

Sweet potato Vichyssoise with crispy smoked snoek and appleSweet Potato Vichyssoise with Crispy Smoked Snoek & Apple

Ingredients:
1 bunch of leeks, sliced
2 T (30 ml) butter
4 small sweet potatoes, peeled and cubed
2 medium floury potatoes, peeled and cubed
+ – 3 c ( +- 750 ml) prepared vegetable or chicken stock
½  c (125 ml) cream
Freshly grated nutmeg to taste
Freshly ground salt and pepper to taste

Topping:
300 g smoked snoek, bones removed and shredded
+- ¼ c (60 ml) cooking oil for shallow frying
1-2 granny smith apples, julienned
Micro watercress

Method:
In a large pot, heat the butter and sauté the leeks until softened and fragrant. Add all the potatoes and sauté for a few minutes, then add the stock, cover and bring to the boil. Reduce heat and simmer gently until potatoes are tender.
Add the cream. Use a stick blender to blend until smooth and velvety. Season with nutmeg, salt and pepper.
Snoek topping: Heat the oil in a large pan and fry the bits of snoek until golden and crispy. Place to paper towel to absorb excess oil.
Serve soup chilled or warm topped with crispy smoked snoek, julienned apple and micro herbs.

I originally developed this recipe along with 2 others for a Stylish Soups for Summer feature over at Food24.

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