Fennel Vichyssoise With Smoked Salmon

Total Time
30mins
Prep 10 mins
Cook 20 mins

From Bon Appetit. I had all the ingredients on hand to make this wonderful soup. This is great hot or cold, and makes a great first course for dinner. Worked as a hot lunch for me too. This makes 8 appy servings or 4 main dish.

Ingredients Nutrition

Directions

  1. Melt butter in a heavy pot.
  2. Add fennel, leek and fennel seeds until softened, about 8 minutes.
  3. Add potatoes and 5 cups stock.
  4. Bring to boil, lower to simmer and cook 12-15 minutes.
  5. Remove from heat and use an immersion blender to blend everything. (Alternately, you can add the soup to a blender in batches and return to the pot).
  6. Thin with extra stock if needed.
  7. Pour into bowls, garnish with smoked salmon and fennel fronds.

Reviews

(1)
Most Helpful

Very good soup, but a bit short on seasoning for my taste. I used some garlic butter which I had on hand and added herbs; I also added a bit of whole milk to smooth it out a bit.

Chef Kate December 10, 2007

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