One of my favourite starters is the silky leek soup vichyssoise, which is irresistible when combined as it is here with crisp, curry-infused tempura battered creamy oysters.
One of my favourite starters is the silky leek soup vichyssoise, which is irresistible when combined as it is here with crisp, curry-infused tempura battered creamy oysters.
Photograph: Alan Donaldson
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Martin Wishart
If you don't fancy oysters, they're easily substituted with scallops or even a piece of fresh mackerel.
Many people consider vichyssoise to be a classic French soup, but it was in fact created at the Ritz Carlton hotel in New York, albeit by a French chef, Louis Diat. Traditionally it's served cold but it's equally good served hot.
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