Hey everyone, it’s Jim, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, vichyssoise with fennel. It is one of my favorites. This time, I will make it a 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. Vichyssoise is one of the simplest and most versatile cold soups ever–basically a silky smooth puree of potatoes, onions or leeks, stock, and cream, well Proceed with the recipe. With farm-fresh fennel and potatoes, this was as delicious as it was beautiful.
Vichyssoise with Fennel is one of the most popular of current trending foods on earth. It’s easy, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They’re nice and they look fantastic. Vichyssoise with Fennel is something that 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:
- Make ready Basic soup paste:
- Prepare 800 grams Potatoes
- Take 1 Fennel (with the stems)
- Prepare 1/2 small or 1/4 medium Onion
- Prepare 20 grams Butter
- Prepare 400 ml Water
- Take 1 Consommé soup stock cube (vegetable consommé if available)
- Prepare For the soup (3 servings plus):
- Make ready 400 ml Paste
- Take 400 ml Milk
- Prepare 1 Gourmet salt
- Prepare 1 Fennel leaves
Butternut-Fennel Ravioli with Hazelnut-Sage Brown Butter Sauce. Roasted Fennel, Goat Cheese and Asparagus Tart. La vichyssoise est une soupe, faite de purée de pomme de terre, de blanc de poireau et de bouillon de poule, avec ou sans oignon, liée à la crème fraîche et condimentée de ciboulette ciselée. Il s'agit d'une soupe traditionnellement chaude servie glacée.
Steps to make Vichyssoise with Fennel:
- First, let's make the paste. Mince the onion and the stems of the fennel. Cut the potatoes into 1 cm thin slices.
- 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.
- Add the water and consommé cube, bring to a boil, and skim off the scum. Simmer until the potatoes become soft.
- 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.
- 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.
- This is a cold vichyssoise. Adjust its consistency to your liking. You can adjust it with milk later.
- Freeze the remaining paste. Put the frozen paste in milk, and warm them up to make soup.
La vichyssoise est une soupe, faite de purée de pomme de terre, de blanc de poireau et de bouillon de poule, avec ou sans oignon, liée à la crème fraîche et condimentée de ciboulette ciselée. Il s'agit d'une soupe traditionnellement chaude servie glacée. Vichyssoise (Cold Leek & Potato Soup) Roasted cauliflower and fennel create a fresh, spring soup, garnished with roasted pistachios and fennel fronds. 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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