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Sweet potato vichyssoise with crispy smoked snoek and apple

recipes, soup, summer, seafood

Ingredients 13
Servings 6
Time 00:20


  • 1
    bunch of leeks, sliced
  • 2
  • 4
    small sweet potatoes, peeled and cubed
  • 2
    medium floury potatoes, peeled and cubed
  • 3
    prepared vegetable or chicken stock
  • 1/2
  • freshly ground salt and pepper to taste
  • nutmeg to taste
  • 300
    smoked snoek, bones removed and shredded
  • 1/4
    cooking oil for shallow frying
  • 2
    granny smith apples, julienned
  • coriander and watercress micro herbs


In a large pot, heat the butter and saute the leeks until softened and fragrant. Add all the potatoes and saute for a few minutes, then add the stock, cover and bring to the boil. Reduce heat and simmer gently until potatoes are tender.
Add the cream and use a stick blender to blend until smooth and velvety. Season to taste.

Snoek topping: Heat the oil in a large pan and fry the bits of snoek until golden and crispy. Place to paper towel to absorb excess oil.
Serve soup chilled or warm with crispy smoked snoek, julienned apple and micro herbs.

Recipe reprinted with permission of Bits of Carey.

Read more on: summer  |  soup  |  seafood  |  recipes

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