Jaclyn Pestka, Wayne Gisslen, Lou Sackett

Vichyssoise with Potato Tuile

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Preparation info
    • Difficulty

      Easy

Appears in
Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation
Professional Garde Manger

By Jaclyn Pestka, Wayne Gisslen and Lou Sackett

Published 2010

  • About

Ingredients

Components

Method

Procedure

Plating

  1. Ladle the vichyssoise into a chilled 12-fl oz (360-mL) soup plate.
  2. Sprinkle the chives on the soup’s surface.
  3. Place the bowl on a doily-lined 9-in. (23-cm) plate.
  4. Place the potato tuile on the rim of the soup plate.