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Omerto vichyssoise

Yields1 Serving

This recipe was create by Regis Barthe from the restaurant La Bouche des Goûts (Auberge L'Estampille à Baie-St-Paul). Thank you!

 80 g of butter
 4 Peeks (green & white)
 3 garlic gloves chopped finely
 3 large potatoes cut in to dices
 20 ml Soft Omerto
 250 ml of milk
 400 ml of cream
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1.Wash and slice the leeks, chop the garlic, peel and cut in to dices the potatoes.

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2.Steam in the butter without coloring: the leeks and garlic.

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3.Add 2 liters of water, then the potato dice. finally add cream and milk. Season.

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4.Leave, making sure that nothing sticks to the bottom.

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5.When the potatoes are cooked, mix everything to obtain a smooth preparation and a velvety appetizer.

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6. Add at the time of serving 20 ml of soft Omerto to the liter of Vichyssoise, croutons and finely chopped lamb chops ... .. Bon appétit!

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NOTE: Vichyssoise is a thick soup, made of potato and leeks, with cream too. It is traditionally served cold, but can also be eaten hot (especially in a cold Quebec!)