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 ...

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