Recipes

Cream of Fennel Soup (Fennel Vichyssoise)

Name: Cream of Fennel Soup (Fennel Vichyssoise)
Prep time: 15 min
Cook time: 33 min
Total time: 48 min
Ingredients: 3 tablespoons butter; 2 heads fennel, bulbs and stalks diced into 1/4-inch pieces; 2 leeks - halved, rinsed, and diced into 1/4-inch pieces; 4 potatoes, peeled and diced into 1/4-inch pieces; 6 cups chicken broth; 2 carrots, diced; 1 red bell pepper, diced; 1 cup heavy whipping cream; 2 tablespoons anise-flavored liqueur (such as Pernod®); salt and white pepper to taste

4.8

(9)

9 Reviews

3 Photos

A great soup. Healthy (despite the cream) and refreshing! For a South American flair, serve with popcorn. Throw it into your soup and like you would croutons. Serve hot or cold. The addition of finely diced fennel fronds dresses up the presentation.

Recipe by John Wironen

Updated on January 4, 2022

3

Prep Time:

15 mins

Cook Time:

33 mins

Total Time:

48 mins

Servings:

8

Yield:

8 servings

Jump to Nutrition Facts

Ingredients

3 tablespoons butter
2 heads fennel, bulbs and stalks diced into 1/4-inch pieces
2 leeks - halved, rinsed, and diced into 1/4-inch pieces
4 potatoes, peeled and diced into 1/4-inch pieces
6 cups chicken broth
2 carrots, diced (Optional)
1 red bell pepper, diced (Optional)
1 cup heavy whipping cream
2 tablespoons anise-flavored liqueur (such as Pernod®)
salt and white pepper to taste

Directions

Melt butter in a large pot over medium heat. Add fennel; cook and stir until fragrant, about 5 minutes. Stir in leeks; cook until slightly softened, 3 to 5 minutes. Add potatoes and broth. Bring soup to a boil; reduce heat and simmer until vegetables are very tender, about 15 minutes.
Puree soup with an immersion blender until smooth. Add carrots and red bell pepper; simmer until softened, about 5 minutes. Remove from heat. Stir in heavy cream and anise-flavored liqueur. Season with salt and white pepper.

Cook's Notes:

Substitute veal broth for the chicken broth if preferred.

Substitute absinthe for the Pernod(R) if desired.

You can puree the soup, in batches, in a food processor, instead of using an immersion blender.

Nutrition Facts (per serving)

282	Calories
16g	Fat
31g	Carbs
5g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 282
% Daily Value *
Total Fat 16g	21%
Saturated Fat 10g	48%
Cholesterol 56mg	19%
Sodium 836mg	36%
Total Carbohydrate 31g	11%
Dietary Fiber 5g	19%
Total Sugars 5g
Protein 5g
Vitamin C 51mg	255%
Calcium 82mg	6%
Iron 2mg	11%
Potassium 843mg	18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.