A veranda with a view! Baby and I went on vacation recently to celebrate a very special occasion. At Pierre's in Isla Morada, we experienced a wonderful, cool vichysoisse that helped stave off the day's heat, still beating down around the bushes (and palm trees!). Here is our table with a sunset view.
Blue Crab Vichyssoise
Serves 6-8
Ingredients
3-4 cups boniato potatoes (similar to a sweet potato but paler). Peeled, canned potatoes also work quite well in a pinch
1 bunch leeks, thinly sliced to yield about three cups
1 half bulb fennel, thinly sliced to yield about one cup
1/3 cup heavy (or light!) cream
2 cans lump crab, or fresh!
Several teaspoons of thyme, to taste
Salt and pepper (white pepper is preferable, aesthetically), to taste
Key lime oil
Method
Simmer the vegetables together until tender for about 45 minutes. If using canned potatoes, just simply heat them up with leeks and fennel simmering in another pan. Strain and mash potatoes with a fork. Puree leeks and fennel. Add seasonings all else together and gently simmer over a low flame. Take off heat and stir in cream just when about to serve. Add a tablespoon of crab to each bowl and drizzle with the key lime oil. Do enjoy!
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