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Fennel Vichyssoise

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Ingredients
  Chicken stock 4 1⁄4 Cup (68 tbs)
  White of leek 3 Large, chopped
  Onion 1 Large, chopped
  Fennel bulb 1 Large, chopped
  Potatoes 4 Large, peeled and cubed
  Tamari/Soy sauce 1 Tablespoon
  Skim milk 1 Cup (16 tbs)
  Chopped watercress/Italian parsley 1 Tablespoon (For Garnish)
Directions

Put 2 tablespoons of stock in a large, heavy-bottom pot.
Add the leeks, onions, and fennel and cook over low heat for 3 to 4 minutes, stirring often, until the vegetables are wilted.
Do not let the vegetables brown.
Add more stock, if necessary.
Add the potatoes, the rest of the stock, and tamari.
Bring to a boil, then reduce the heat, cover, and simmer for about 20 minutes or until all of the vegetables are quite tender.
Remove from the heat and stir in the milk.
Puree the soup in small batches in a blender and place in a tureen or individual bowls.
Garnish with the watercress or parsley, if desired.

Recipe Summary

Cuisine: 
French
Course: 
Appetizer
Method: 
Blending
Dish: 
Soup
Ingredient: 
Vegetable

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