Blue Crab Vichyssoise
Brunch was recently introduced at Brasserie la Banque in Charleston, S.C., and it includes this dish for which executive chef Jared Hammond roasts peeled potatoes with leeks, garlic, shallots, and butter, and then simmers the potatoes with cream and chicken stock, black peppercorns, bay leaves and thyme. Then the herbs and peppercorns are removed and the remaining ingredients are puréed, seasoned with Tabasco and white pepper, and chilled.
The leeks are seasoned with white wine and butter and then slowly cooked until they are very soft.
Separately, Hammond lightly sautés shaved asparagus and then tosses in blue crab meat, seasoning it with salt, lemon juice, and house-made hot sauce.
He plates brioche croutons in a shallow bowl, puts the crab and asparagus in a ring mold and unmolds them over the crouton, the leeks are placed around it and then the cold vichyssoise is poured around it tableside and garnished with olive oil infused with chives and parsley.
Price: $17