YIELD: 12 servings Soup: 4 medium leeks, roughly chopped 2 medium onions, roughly chopped 2 heads fennel, roughly chopped 2 bay leaves 2 Tbsps. fennel seeds 6 Tbsps. butter 8 medium white potatoes, diced 2 qts., 1 cup vegetable stock 12 oz. cream to taste salt and pepper 1/4 cup lemon juice Garnish: 2 bunches fresh chives, roughly chopped 16 oz. blended oil 12 brioche rounds, toasted 2 oz. Ossetra caviar 12 crème fraiche quenelles 12 purple Peruvian potatoes, thinly sliced and fried FOR ...

Register to view this Article

Why Register for FREE?

 

Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.