Cream of Fennel Soup (Fennel Vichyssoise)

Loved it - thanks for posting this recipe! We received a fennel bulb in our CSA this week and this recipe was the perfect fate for it. It was popular with both my kids, and went really well with sourdough bread.

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 recipe.

Very quick recipe! 1. Extra fennel is ok, too! 2. Fennel seeds add a bit more anise flavor but are not a good substitute for an anise liqueur. 3. Thawed frozen organic peas are a nice addition in place of the carrot. 4. Save plenty of fronds for garnish.

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 fantastic. I thought it was a bit lacking in taste, but hubby said he really liked it, so maybe it’s just me.

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 definitely make it again----maybe substituting acorn squash for 1/2 the potatoes.

Will deffinately make again!

One of the best soups that I have made! Added the optional carrots, and they added a nice chunky texture. Used ouzo for the liqueur. Is good hot or cold.

Very good. Made some substitutions based on what I had. Used a large sweet onion instead of leeks. Also used two sweet potatoes instead of regular potatoes. Added 2 cloves of garlic and 1 stalk of celery. Diced everything small and sautéed in butter. Then followed the rest of the recipe. To finish I added a little Cajun seasoning and old bay just because I like those flavor combinations. Family really liked it.