Vichyssoise with Fennel. 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 leeks. Working in batches, puree soup in a blender until smooth.
To make the soup: Finely chop onion, garlic, ginger, cauliflower and fennel bulb. Sweat all in a little olive oil until translucent. Essentially, Vichyssoise is one of the simplest, most basic soups in a cook's repertoire.
Hey everyone, it's John, welcome to my recipe page. Today, I will show you a way to make a special dish, vichyssoise with fennel. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
Vichyssoise with Fennel is one of the most favored of recent trending foods in the world. It's easy, it is quick, it tastes yummy. It is enjoyed by millions every day. They are nice and they look fantastic. Vichyssoise with Fennel is something that I have loved my entire life.
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 leeks. Working in batches, puree soup in a blender until smooth.
To get started with this particular recipe, we have to prepare a few components. You can have vichyssoise with fennel using 12 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Vichyssoise with Fennel:
- {Take of Basic soup paste:.
- {Prepare 800 grams of Potatoes.
- {Get 1 of Fennel (with the stems).
- {Make ready 1/2 small of or 1/4 medium Onion.
- {Make ready 20 grams of Butter.
- {Get 400 ml of Water.
- {Take 1 of Consommé soup stock cube (vegetable consommé if available).
- {Get of For the soup (3 servings plus):.
- {Prepare 400 ml of Paste.
- {Get 400 ml of Milk.
- {Prepare 1 of Gourmet salt.
- {Get 1 of Fennel leaves.
It's just potatoes, onions or leeks, stock or water, and a bit of milk or cream to finish. Potete preparare la vichyssoise anche il giorno prima e lasciarla riposare in frigo. Se volete servirla fredda, nei mesi più caldi, consiglio comunque di servirla a temperatura ambiente. With farm-fresh fennel and potatoes, this was as delicious as it was beautiful.
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..
Toss fennel with olive oil to coat and a little salt. Early Summer Vichyssoise with Sorrel and Asparagus. Crème Vichyssoise: the French gazpacho - Eat like the Batman! Anthony Bourdain's Les Halles Vichyssoise Recipe - Food.com. This is an adopted recipe that I have not yet tried.
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