Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, we’re going to make a special dish, vichyssoise with fennel. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
Vichyssoise with Fennel is one of the most well liked of recent trending foods in the world. It is easy, it is fast, it tastes yummy. It’s enjoyed by millions daily. Vichyssoise with Fennel is something that I’ve loved my whole life. They’re nice and they look wonderful.
Fennel pollen for topping (optional) Preparation. Cover and cook until fennel is tender, stirring occasionally. And, what better way to stay cool than with a cool Vichyssoise with Fennel Soup.
To begin with this recipe, we must prepare a few components. You can cook vichyssoise with fennel using 12 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Vichyssoise with Fennel:
- Make ready Basic soup paste:
- Prepare Potatoes
- Take Fennel (with the stems)
- Prepare or 1/4 medium Onion
- Take Butter
- Make ready Water
- Get Consommé soup stock cube (vegetable consommé if available)
- Make ready For the soup (3 servings plus):
- Make ready Paste
- Prepare Milk
- Prepare Gourmet salt
- Take Fennel leaves
If you are making cold soup, you can use the same amount of paste and. 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). On a hot summer day, there's not a more refreshing lunch than a chilled soup. This one, made from farm-fresh fennel and potatoes was as delicious as it was beautiful.
Instructions to make Vichyssoise with Fennel:
- First, let's make the paste. Mince the onion and the stems of the fennel. Cut the potatoes into 1 cm thin slices.
- Melt the butter in a pot (or a pressure cooker), and sauté the onion and fennel until they become soft and wilted. Add the potatoes, and continue stir-frying.
- Add the water and consommé cube, bring to a boil, and skim off the scum. Simmer until the potatoes become soft.
- Let them cool down, blend in a blend to make the paste. When it's cooled, it's great mashed potatoes. It's also good to serve with fish à la meunière.
- Make the soup. Add the same amount of milk as the paste, and simmer until the mixture is not lumpy anymore. Adjust the flavor with salt. Let it cool, and chill in the fridge.
- This is a cold vichyssoise. Adjust its consistency to your liking. You can adjust it with milk later.
- Freeze the remaining paste. Put the frozen paste in milk, and warm them up to make soup.
Recipe provided by Pauline Lord, owner of White Gate Farm in East Lyme, CT. Melt butter in large saucepan over medium heat. Add leeks, fennel, and garlic; cover, and reduce heat to medium-low. Add potatoes and chicken stock and bring to a boil. Remove from heat and stir in Pernod.
So that is going to wrap it up with this exceptional food vichyssoise with fennel recipe. Thanks so much for your time. I am confident you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
