Fresh Fennel Vichyssoise Recipes
CLASSIC VICHYSSOISE
Very simple recipe that tastes great. What could be better? Serve cold or warm.
Provided by 2doulas
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Yield 4
Number Of Ingredients 10
Steps:
- In a large stock pot melt butter over low heat. Add leeks and onion, cover, and cook for 10 minutes.
- Add potatoes and season with salt and pepper. Add thyme, marjoram, bay leaf and stir well. Cover pot and continue to cook for 12 minutes.
- Add chicken stock and bring to a boil, reduce heat and cook, partially covered for 30 minutes.
- Puree soup in blender or food processor and cool.
- Prior to serving add cream. If you are serving this soup warm you need to reheat the soup slowly so that the cream does not change consistency.
Nutrition Facts : Calories 334.1 calories, Carbohydrate 59.1 g, Cholesterol 28 mg, Fat 8.9 g, Fiber 7.6 g, Protein 7 g, SaturatedFat 5.4 g, Sodium 56.6 mg, Sugar 5.9 g
FENNEL VICHYSSOISE WITH SMOKED SALMON
From Bon Appetit. I had all the ingredients on hand to make this wonderful soup. This is great hot or cold, and makes a great first course for dinner. Worked as a hot lunch for me too. This makes 8 appy servings or 4 main dish.
Provided by chia2160
Categories Low Protein
Time 30m
Yield 4-8 serving(s)
Number Of Ingredients 9
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.
VICHYSSOISE
This is a simple take on a classic cold soup that is as delicious to eat as it is to say: Vishi-swazz! It is dead easy to make as well. Just sauté potatoes with some chopped leeks, then simmer them all with stock until tender. Send the mixture through a food processor or blender, let cool, then chill in the refrigerator until ready to serve. Garnish with chopped chives.
Provided by Mark Bittman
Categories soups and stews
Time 30m
Number Of Ingredients 6
Steps:
- Melt 2 tablespoons butter in a large pot.
- Add 3 peeled and cubed potatoes and 3 trimmed and chopped leeks.
- Cook for about 3 minutes, stirring, until softened.
- Add 4 cups stock. Boil, cover, lower the heat and simmer until vegetables are tender, about 20 minutes.
- Purée, then let cool. Stir in 1/2 cup or more cream before serving.
- Garnish with chopped chives.
FRESH FENNEL VICHYSSOISE
Categories Soup/Stew Milk/Cream Blender Dairy Potato Vegetable Appetizer Lunch Pernod Fennel Fall Spring Winter Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 8
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.)
More about "fresh fennel vichyssoise recipes"
FENNEL AND POTATO SOUP - LEITE'S CULINARIA
From leitesculinaria.com
- In a large saucepan over medium-high heat, heat 1 tablespoon olive oil and 2 tablespoons butter. Add the fennel, onion, celery, garlic, anise seeds, if using, and fennel seeds and cook, stirring occasionally, until the vegetables begin to soften, 7 to 9 minutes.
- Stir in the potatoes and the remaining 1 tablespoon butter and cook until the potatoes begin to brown and stick to the bottom of the pan, about 5 minutes. Slowly pour in the broth, stirring and scraping any browned bits from the bottom of the pan. Bring the mixture to a boil, reduce the heat to medium-low, and cook until the potatoes are softened, 10 to 15 minutes.
- Stir in the cream, cover, and continue to simmer until the vegetables are completely softened, about 5 minutes more.
- Using an immersion blender (or using a standard blender and letting the mixture cool and blending it in batches), puree the soup until smooth. Season to taste with salt. If the soup seems too thick, add a little additional broth to thin.
FENNEL VICHYSSOISE - THE RUNAWAY SPOON
From therunawayspoon.com
- Melt the butter in a Dutch oven over medium high heat, then add the fennel and stir to coat. When the fennel begins to soften and turn glassy, add the leeks and cook, stirring frequently, until the leeks are wilted and soft. Be careful with the heat – you don’t want to brown the vegetables. Pour in the chicken broth, then peel the potatoes, cut into chunks and add to the pot with the salt. Trust me on the salt, dense foods like these need salt during cooking. Bring to a boil, then lower the heat to medium low, cover the pot and simmer until the vegetables are very soft and tender, 20 – 30 minutes. Cool completely.
- When the soup is cooled, transfer it to a blender and blend until smooth. You may need to do this in batches, pouring the first batch into a bowl. When all the soup is pureed, pour it into a bowl and whisk in the cream. For a really velvety soup, you can pour it through a fine sieve. Chill in the refrigerator for several hours or overnight, but the soup will keep covered for up to 3 days.
- Serve with some finely chopped fennel frond and a sprinkle of fennel pollen if you like. A pinch of flaky sea salt would not go amiss.
VICHYSSOISE RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
VICHYSSOISE (OR CREAMY POTATO-LEEK SOUP) - VEGETARIAN …
From vegetariantimes.com
FENNEL VICHYSSOISE - CAROLINE BARTY
From carolinebarty.co.uk
FENNEL AND LEEK “VICHYSSOISE” WITH SEARED SCALLOPS
From vintagekitchen.org
HEALTHY AND EASY LEEK AND POTATO SOUP RECIPE (VICHYSSOISE)
From thekitchenabroad.com
VICHYSSOISE FENNEL SOUP - PLANT-BASED COOKING
From plantbasedcooking.com
THE PERFECT VICHYSSOISE (COLD POTATO LEEK SOUP)
From thelunacafe.com
FENNEL VICHYSSOISE - THE NEW VINTAGE KITCHEN
From vintagekitchen.org
FRESH FENNEL VICHYSSOISE RECIPES
From tfrecipes.com
10 FENNEL SOUP RECIPES TO COZY UP WITH
FENNEL AND POTATO SOUP RECIPE - CHEF'S RESOURCE RECIPES
From chefsresource.com
10 BEST FENNEL RECIPES THAT TASTE INCREDIBLE | FEATURES
From jamieoliver.com
CHEF LOUIS DIAT’S ORIGINAL VICHYSSOISE – CULTIVATE TO PLATE
From cultivatetoplate.com
VICHYSSOISE WITH FENNEL - BRENDA GANTT RECIPES
From brendaganttrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
