Serves: 4
For photographic reasons I kept the burrata whole as, once the shell is broken, the creamy innards don’t look hugely appetising. However, they taste divine so it’s best to ignore the guano-like mess. For once I have shown a measure of restraint by stipulating only one burrata to serve four people. That being said, on a greedy day I might well advise two milky white spheres for four-it’s your call. Without the burrata the chilled vichyssoise could be poured into a thermos and served at a picnic-or in little shot glasses for a drinks party.
Ingredients
- 2 tablespoons vegetable oil
- 3 echalion shallots, peeled and finely chopped
- 1 potato, about 180g, peeled and diced
- 1 litre vegetable stock- I use Marigold bouillon
- 400g frozen petits pois
- 200g baby spinach, washed
- 8 sprigs mint, leaves only
- 5 sprigs basil, leaves only
- 1 burrata, drained
- Extra-virgin olive oil for drizzling
Method
- Heat the oil in a large saucepan and add the shallots and potato. Stir over a low heat for 10 minutes. Pour in the stock and bring to the boil. Turn the heat down and simmer for 15 minutes.
- Add the petits pois, spinach and herbs and cook for 2-3 minutes. Take off the heat and leave to cool. This brief cooking will ensure the vichyssoise stays a vivid green colour.
- Liquidise the vichyssoise and taste and season with salt and ground black pepper. Chill for 2-3 hours.
- To serve, pour the vichyssoise into bowls and float a good tablespoon of the burrata in the centre of each bowl. Drizzle with a little olive oil.
