Vichyssoise with Fennel
Vichyssoise with Fennel

Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, vichyssoise with fennel. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Thin with extra stock if needed. Pour into bowls, garnish with smoked salmon and fennel fronds. Heat oil in saucepan over medium heat.

Vichyssoise with Fennel is one of the most popular of current trending foods in the world. It’s simple, it is quick, it tastes delicious. It is appreciated by millions every day. They’re nice and they look wonderful. Vichyssoise with Fennel is something which I have loved my whole life.

To get started with this recipe, we must prepare a few components. You can cook vichyssoise with fennel using 12 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Vichyssoise with Fennel:
  1. Prepare Basic soup paste:
  2. Get 800 grams Potatoes
  3. Make ready 1 Fennel (with the stems)
  4. Take 1/2 small or 1/4 medium Onion
  5. Get 20 grams Butter
  6. Take 400 ml Water
  7. Prepare 1 Consommé soup stock cube (vegetable consommé if available)
  8. Make ready For the soup (3 servings plus):
  9. Prepare 400 ml Paste
  10. Make ready 400 ml Milk
  11. Prepare 1 Gourmet salt
  12. Make ready 1 Fennel leaves

This marvelous fennel and potato soup, reminiscent of the classic potato and leek soup known as vichyssoise, gets its silkiness from butter, a touch of cream, and Yukon Gold potatoes. Vichyssoise - a traditional Parisian soup of leeks, potatoes and cream, turned into a puree and served cold with a garnish of chopped green onions and other things that found in the house. I would make this recipe again. Vichyssoise (Cold Leek & Potato Soup)

Steps to make Vichyssoise with Fennel:
  1. First, let's make the paste. Mince the onion and the stems of the fennel. Cut the potatoes into 1 cm thin slices.
  2. Melt the butter in a pot (or a pressure cooker), and sauté the onion and fennel until they become soft and wilted. Add the potatoes, and continue stir-frying.
  3. Add the water and consommé cube, bring to a boil, and skim off the scum. Simmer until the potatoes become soft.
  4. Let them cool down, blend in a blend to make the paste. When it's cooled, it's great mashed potatoes. It's also good to serve with fish à la meunière.
  5. Make the soup. Add the same amount of milk as the paste, and simmer until the mixture is not lumpy anymore. Adjust the flavor with salt. Let it cool, and chill in the fridge.
  6. This is a cold vichyssoise. Adjust its consistency to your liking. You can adjust it with milk later.
  7. Freeze the remaining paste. Put the frozen paste in milk, and warm them up to make soup.

Last week I went to my. Celebrity chef Corbin Tomaszeski shares his recipes for Chilled Asparagus Vichyssoise and Fennel and Pistachio Crusted Lamb Loin. I like vichyssoise, but am always a bit disappointed in the blandness. I added a clove of garlic and half cup of finely chopped fresh herbs (parsley, lovage, oregano, majoram, savory, thyme..cucumber dates eggplant endive fennel figs filo garlic ginger hemp herbs kale leeks lemon lentils lettuce lime mango millet miso mushrooms mustard nuts. Višisoaz (Vichyssoise) - Hladna supa od praziluka i krompira, Crème Vichyssoise (Soupe froide de Vichyssoise, is a thick soup made of leeks, onions, potatoes, cream with vegetable stock or.

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