Recipe of Favorite Vichyssoise with Fennel

Hello everybody, I hope you are having an amazing day. Today I’m gonna show you how to make a distinctive dish, Vichyssoise with Fennel. It is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna smell and look delicious.

Vichyssoise with Fennel Recipe. This vichyssoise is a little bit of a different, healthier, plant-based take on the traditional vichyssoise which is made with. Thin with extra stock if needed.

You can cook Vichyssoise with Fennel using 12 ingredients and 7 steps. Here is how you cook that.

Ingredients of Vichyssoise with Fennel

1. You need of Basic soup paste:.
2. Prepare 800 grams of Potatoes.
3. It’s 1 of Fennel (with the stems).
4. You need 1/2 small of or 1/4 medium Onion.
5. It’s 20 grams of Butter.
6. You need 400 ml of Water.
7. Make ready 1 of Consommé soup stock cube (vegetable consommé if available).
8. Take of For the soup (3 servings plus):.
9. Prepare 400 ml of Paste.
10. Make ready 400 ml of Milk.
11. Prepare 1 of Gourmet salt.
12. You need 1 of Fennel leaves.

This marvelous fennel and potato soup, reminiscent of the classic potato and leek soup known as vichyssoise, gets its silkiness from butter, a touch of cream, and Yukon Gold potatoes.Vichyssoise - a traditional Parisian soup of leeks, potatoes and cream, turned into a Vichyssoise was invented not in the French city of Vichy and in New York, the chef "Ritz-Carlton" at the beginning.I would make this recipe again.Butternut-Fennel Ravioli with Hazelnut-Sage Brown Butter Sauce.

Vichyssoise with Fennel step by step

1. First, let's make the paste. Mince the onion and the stems of the fennel. Cut the potatoes into 1 cm thin slices..
2. 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..
3. Add the water and consommé cube, bring to a boil, and skim off the scum. Simmer until the potatoes become soft..
4. 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..
5. 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..
6. This is a cold vichyssoise. Adjust its consistency to your liking. You can adjust it with milk later..
7. Freeze the remaining paste. Put the frozen paste in milk, and warm them up to make soup..

Vichyssoise is one of the simplest and most versatile cold soups ever–basically a silky smooth puree of potatoes, onions or leeks, stock, and cream, well Proceed with the recipe.Cauliflower and fennel vichyssoise recipe, Bite - This classic chilled To make the soup: Finely chop onion, garlic, ginger, cauliflower and fennel bulb.Sweat all in a little olive oil until translucent.

Roasted Fennel, Goat Cheese and Asparagus Tart.Vichyssoise (Cold Leek & Potato Soup)Roasted cauliflower and fennel create a fresh, spring soup, garnished with roasted pistachios and fennel fronds. (Creme Vichyssoise Glacée).This thick French soup is made with puréed leeks, onions, potatoes Vichyssoise is usually served at room temperature or chilled with a sprinkle of freshly chopped.Vichyssoise is a classic soup traditionally made of puréed leeks, onions, potatoes, cream, and stock.