Vichyssoise with Fennel
Vichyssoise with Fennel

Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, vichyssoise with fennel. One of my favorites food recipes. This time, I will 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 popular of recent trending meals in the world. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look wonderful. Vichyssoise with Fennel is something that I’ve loved my whole life.

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

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

So that’s going to wrap this up for this exceptional food vichyssoise with fennel recipe. Thank you very much for reading. I am confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!