Fresh Fennel Vichyssoise Recipes
FENNEL VICHYSSOISE WITH SMOKED SALMON
From Bon Appetit. I had all the ingredients on hand to make this wonderful soup. This is great hot or cold, and makes a great first course for dinner. Worked as a hot lunch for me too. This makes 8 appy servings or 4 main dish.
Provided by chia2160
Categories Low Protein
Time 30m
Yield 4-8 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter in a heavy pot.
- Add fennel, leek and fennel seeds until softened, about 8 minutes.
- Add potatoes and 5 cups stock.
- Bring to boil, lower to simmer and cook 12-15 minutes.
- Remove from heat and use an immersion blender to blend everything. (Alternately, you can add the soup to a blender in batches and return to the pot).
- Thin with extra stock if needed.
- Pour into bowls, garnish with smoked salmon and fennel fronds.
FRESH FENNEL VICHYSSOISE
Categories Soup/Stew Milk/Cream Blender Dairy Potato Vegetable Appetizer Lunch Pernod Fennel Fall Spring Winter Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Melt 2 tablespoons butter with 2 tablespoons olive oil in heavy large pot over medium heat. Add sliced fennel and onions. Cover and cook until fennel is tender, stirring occasionally, about 15 minutes. Add potatoes and chicken stock; increase heat and bring to boil. Reduce heat, cover and simmer until potatoes are very tender, about 30 minutes. Remove from heat. Mix in Pernod. Season to taste with salt and pepper.
- Working in batches, puree soup in blender. Transfer soup to large bowl. Mix in 2 cups half and half. Season soup to taste with salt and pepper. Cool slightly. Chill soup uncovered until cold, then cover and refrigerate. (Can be prepared 1 day ahead. Keep refrigerated.)
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- Melt the butter in a Dutch oven over medium high heat, then add the fennel and stir to coat. When the fennel begins to soften and turn glassy, add the leeks and cook, stirring frequently, until the leeks are wilted and soft. Be careful with the heat – you don’t want to brown the vegetables. Pour in the chicken broth, then peel the potatoes, cut into chunks and add to the pot with the salt. Trust me on the salt, dense foods like these need salt during cooking. Bring to a boil, then lower the heat to medium low, cover the pot and simmer until the vegetables are very soft and tender, 20 – 30 minutes. Cool completely.
- When the soup is cooled, transfer it to a blender and blend until smooth. You may need to do this in batches, pouring the first batch into a bowl. When all the soup is pureed, pour it into a bowl and whisk in the cream. For a really velvety soup, you can pour it through a fine sieve. Chill in the refrigerator for several hours or overnight, but the soup will keep covered for up to 3 days.
- Serve with some finely chopped fennel frond and a sprinkle of fennel pollen if you like. A pinch of flaky sea salt would not go amiss.
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