Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, vichyssoise with fennel. One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Remove from heat and use an immersion. This vichyssoise is a little bit of a different, healthier, plant-based take on the traditional vichyssoise which is made with. Ladle the soup into chilled bowls and garnish with fennel leaves.

Vichyssoise with Fennel is one of the most favored of current viral meals on earth. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look wonderful. Vichyssoise with Fennel is something which I have loved my whole life.

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

The ingredients needed to make Vichyssoise with Fennel:

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

Bouillabaisse With Orange Zest, Fennel and Saffron. Beautifully Simple - Cod and prawns with fennel and white wine recipe. Traditionally, this beautiful French soup is made with only the white of the leek and would be served chilled. However, it is also lovely piping hot on a wet and windy.

Instructions 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.

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. Make vichyssoise, a cold soup made from puréed cooked leeks and potatoes. Add leeks to broth and stews for extra flavoring. Braised leeks sprinkled with fennel or mustard seeds make a wonderful.

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