Hi, I am Clara. Today, I’m gonna show you how to prepare vichyssoise with fennel recipe. Never skip today’s recipe. This is a easy recipe to try and is one of my family food recipes. Nowadays, I am going to make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Vichyssoise with Fennel Recipe
Vichyssoise with Fennel is one of the most favored of current trending meals in the world. It’s simple, it is quick, it tastes delicious. It is enjoyed by millions daily. They’re fine and they look wonderful. Vichyssoise with Fennel is something which I have loved my whole life.
To bewith this recipe, we must first prepare a few components. You can have vichyssoise with fennel using 12 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Vichyssoise with Fennel:
- Prepare Basic soup paste:
- Take 800 grams Potatoes
- Prepare 1 Fennel (with the stems)
- Prepare 1/2 small or 1/4 medium Onion
- Make ready 20 grams Butter
- Prepare 400 ml Water
- Make ready 1 Consommé soup stock cube (vegetable consommé if available)
- Make ready For the soup (3 servings plus):
- Make ready 400 ml Paste
- Make ready 400 ml Milk
- Prepare 1 Gourmet salt
- Prepare 1 Fennel leaves
Instructions 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.
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