Vichyssoise and Adamas Imperial Beluga
21 March 2026Although the name evokes the French town of Vichy, the origins of vichyssoise – a cold soup made from leeks, potatoes, cream and stock – are a matter of debate. Perhaps it stems from French peasant tradition, where leek and potato soups have long been common; others, however, trace it back to a creation of haute cuisine. Here we pair it with the prized Beluga caviar, among the rarest and most refined of all. In fact, it takes 15 to 20 years to mature, but the result is exceptional: large, plump grains, an elegant flavour and a formidable finish.
Ingredients for 4 people:
1 leek
4 medium or 2 large potatoes
100ml fresh cream
Salt, pepper
Butter
Adamas Imperial Beluga caviar
Slice the leeks and sauté them in oil. Dice the potatoes and braise them together with the leeks, adding butter, until they are tender. Blend the mixture, pour the purée into a bowl, add the cream and season with salt and pepper. Add a generous portion of Beluga caviar and serve, just warm.
Recipe by Stefano Caffarri
