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My review
Cream of Fennel Soup (Fennel Vichyssoise)
15
John Wironen
"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."
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Ingredients
48 m servings 282Original recipe yields 8 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
Footnotes
- Cook's Notes:
- Substitute veal broth for the chicken broth if preferred.
- Substitute absinthe for the Pernod® if desired.
- You can puree the soup, in batches, in a food processor, instead of using an immersion blender.
Nutrition Facts
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Reviews
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3/12/2018
Pretty much followed the recipe exactly, except for substituting onion for the scallions (didn’t have any), and adding a bit of a red jalapeño with the bell pepper. It was good, just not fantas...
7/30/2016
I did make a few tweaks but made it pretty much by the recipe. It is very nice. Great consistency, subtle background and finishes well with finely chopped and sauteed fennel fronds. I will defin...
3/23/2016
A very flavourful and creamy soup. I added the optional ingredients. This is a very nice way to use the outer sections of the fennel that typically get used for broth. Thank you for this unique ...