Best Fresh Fennel Vichyssoise Recipes

Fresh Fennel Vichyssoise image

Yield Makes 8 servings

Number Of Ingredients 8

2 tablespoons (1/4 stick) butter
2 tablespoons olive oil
5 cups thinly sliced fennel bulb (about 3 small fennel bulbs)
2 onions, sliced
1 pound small white potatoes, unpeeled, cut into 1/2-inch pieces
4 cups chicken stock or canned low- salt chicken broth
2 tablespoons Pernod
2 cups half and half

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.)

Fennel Vichyssoise With Smoked Salmon image

Provided by chia2160

Time 30m

Yield 4-8 serving(s)

Number Of Ingredients 9

3 tablespoons butter
2 fennel bulbs, trimmed and chopped, fronds reserved for garnish
2 leeks, white part only, halved, rinsed and sliced
1 1/2 lbs russet potatoes, peeled and cubed
1 teaspoon fennel seed
salt, and
white pepper, to taste
5 -6 cups chicken stock
1 ounce smoked salmon, chopped, for garnish

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.