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Chilled Sweet Potato Vichyssoise with Skewered Prawn Garnish

Demonstrated by: Chef Daniel Bobo.
Kamuela Provision Company at Hilton Waikoloa Village - February 22, 2004.



Chilled Sweet Potato Vichyssoise with Skewered Prawn Garnish

  • 1/4 cup butter
  • 3 tablespoons chopped shallots
  • 1 1/2 tablespoons minced garlic
  • 1/2 tablespoon minced fresh thyme
  • 1/2 teaspoon ground red pepper
  • 1/2 tablespoon Madras curry powder
  • 5 lb yams or sweet potatoes, pared and chopped
  • 1/2 cup Chablis wine
  • 1/2 cup dry sherry
  • 1/4 cup lemon juice
  • 2 quarts chicken stock
  • 1 quart heavy cream
  • Salt and pepper to taste
  • 10 medium-sized prawns, shelled, cleaned, and butterflied
  • 10 lemongrass stalks
  • 1/4 cup satay sauce (available in Asian grocery stores)


In a large saucepot, add butter, shallots, garlic, thyme, red pepper and curry powder; sauté until shallots are translucent, about 2 to 3 minutes. Add yams; mix well. Add the Chablis, sherry, and lemon juice; cook on high heat for 4 to 5 minutes. Add chicken stock; bring to a boil, lower heat and simmer until yams are soft. Add heavy cream and simmer for 5 more minutes. Use an immersion blender to puree the soup to a smooth and velvety consistency. Or, puree the soup in batches using a blender or food processor. Season with salt and pepper; chill soup. Marinate prawns in satay sauce for 30 minutes. Skewer prawns onto lemongrass stalks. In a medium skillet, sauté prawns until pink. To serve, pour chilled soup into serving bowls and garnish with skewered prawns. Makes 10 servings.


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