Vichyssoise with Fennel
Vichyssoise with Fennel

Hey everyone, it is Jim, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, vichyssoise with fennel. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Thin with extra stock if needed. This vichyssoise is a little bit of a different, healthier, plant-based take on the traditional vichyssoise which is made with. 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. Vichyssoise d'asperges au fenouil, salade d'asperges et fenouil This vichyssoise is served with a salad of asparagus placed in the middle of the plate, which gives an crunchy texture to the velvety soup.

Vichyssoise with Fennel is one of the most well liked of recent trending meals on earth. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. Vichyssoise with Fennel is something which I’ve loved my whole life. They are nice and they look wonderful.

To begin with this recipe, we must first prepare a few components. You can have vichyssoise with fennel using 12 ingredients and 7 steps. Here is how you can achieve it.

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

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. Butternut-Fennel Ravioli with Hazelnut-Sage Brown Butter Sauce. Roasted Fennel, Goat Cheese and Asparagus Tart. Traditionally, this beautiful French soup is made with only the white of the leek and would be served chilled.

Steps to make Vichyssoise with Fennel:
  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.

Roasted Fennel, Goat Cheese and Asparagus Tart. Traditionally, this beautiful French soup is made with only the white of the leek and would be served chilled. However, it is also lovely piping hot on a wet and windy. Vichyssoise can be served hot with herbs and toasts. Vichyssoise (Cold Leek & Potato Soup)

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