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Cold potato and leek soup, known as vichyssoise is France, brings a citrusy taste of the sea to your table. The smooth, subtle flavors of this vichyssoise soup recipe with scallop ceviche showcase the structure and vibrancy of Jordan Chardonnay. Substitute the ceviche with the Jordan Chef’s Reserve Caviar for another perfect Chardonnay food pairing.
1 Tbsp butter
4 leeks, white and green parts only, sliced (approximately 3½ cups)
1 small sweet onion, sliced
3 medium Yukon gold potatoes, finely diced
3 cups chicken stock (vegetable stock or water may be substituted)
½ cup crème fraîche
¼ cup heavy cream
½ cup whole milk
1 strip of lemon peel, pith removed
4 sprigs of thyme
1 bay leaf
black pepper and kosher salt to taste
½ pound Hokkaido sea scallops, sliced into ⅛” rounds (Dayboat or fresh scallops may be substituted)
1 tsp kosher salt
1 tsp sugar
1 clove of garlic, crushed
6 Thai basil leaves
1 small slice of fresh serrano chili
1 Tbsp lemon verbena, chopped
2 Tbsp lemongrass, sliced
1 tsp coriander, toasted and crushed
¼ cup Meyer lemon juice
1 Japanese cucumber, finely chopped
To prepare the vichyssoise soup, melt butter in a heavy bottom pot over medium heat and add olive oil. When foaming subsides add leeks, onions and potatoes. Continue cooking, while constantly stirring, until the leeks and onions have cooked through. Add the chicken stock and bring to a simmer. Cook over medium heat until potatoes are completely cooked through. Remove pot from heat and allow the soup to cool to the touch.
Once the vichyssoise soup has cooled, carefully purée it in a blender or food processor. When the purée is smooth, pass it through a fine strainer into a clean pot. Add crème fraîche, heavy cream, milk, lemon peel, thyme, and bay leaf and return to a boil. Once the soup reaches a boil, remove the pot from heat and allow it to chill in an ice bath for a minimum of one hour. Strain the soup just prior to serving.
To make the scallop ceviche, combine scallops, salt, sugar, garlic, basil, chili, lemon verbena, lemongrass, coriander, lemon juice, and olive oil in a large non-reactive bowl and gently toss to season evenly. Chill the mixture, allowing the scallops to marinate for 20 minutes. Remove scallops from marinade and gently brush off excess ingredients. Toss marinated scallops with chopped cucumber.
To plate, fill small, chilled bowls with vichyssoise soup; top each with a spoonful of scallop ceviche and garnish with edible flowers.
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