Cream of Fennel Soup (Fennel Vichyssoise) Tasty Recipes

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Cream of Fennel Soup (Fennel Vichyssoise)

"A super soup. Healthy (no matter the cream) and refreshing! For a South American aptitude, serve with popcorn. Throw it into your soup and like you would croutons. Serve warm or bloodless. The addition of finely diced fennel fronds attire up the presentation."

Ingredients :

three tablespoons butter
2 heads fennel, bulbs and stalks diced into 1/4-inch pieces
2 leeks - halved, rinsed, and diced into 1/four-inch pieces
4 potatoes, peeled and diced into 1/4-inch portions
6 cups chook broth
2 carrots, diced (optionally available)
1 purple bell pepper, diced (elective)
1 cup heavy whipping cream
2 tablespoons anise-flavored liqueur (which includes Pernod®)
salt and white pepper to taste

Instructions :

Prep : 15M	Cook : 8M	Ready in : 48M

Melt butter in a big pot over medium warmth. Add fennel; cook and stir till aromatic, approximately five mins. Stir in leeks; cook until slightly softened, 3 to 5 mins. Add potatoes and broth. Bring soup to a boil; lessen warmness and simmer till veggies are very soft, approximately 15 minutes.
Puree soup with an immersion blender until smooth. Add carrots and red bell pepper; simmer until softened, about 5 minutes. Remove from warmth. Stir in heavy cream and anise-flavored liqueur. Season with salt and white pepper.

Notes :

Substitute veal broth for the fowl broth if preferred.
Substitute absinthe for the Pernod® if preferred.
You can puree the soup, in batches, in a food processor, in place of the use of an immersion blender.

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