Fennel Vichyssoise With Smoked Salmon Recipes

FENNEL VICHYSSOISE WITH SMOKED SALMON

Steps:

• Melt butter in a heavy pot.
• Add fennel, leek and fennel seeds until softened, about 8 minutes.
• Add potatoes and 5 cups stock.
• Bring to boil, lower to simmer and cook 12-15 minutes.
• 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).
• Thin with extra stock if needed.
• Pour into bowls, garnish with smoked salmon and fennel fronds.

FRESH FENNEL VICHYSSOISE

Steps:

• Melt 2 tablespoons butter with 2 tablespoons olive oil in heavy large pot over medium heat. Add sliced fennel and onions. Cover and cook until fennel is tender, stirring occasionally, about 15 minutes. Add potatoes and chicken stock; increase heat and bring to boil. Reduce heat, cover and simmer until potatoes are very tender, about 30 minutes. Remove from heat. Mix in Pernod. Season to taste with salt and pepper.
• Working in batches, puree soup in blender. Transfer soup to large bowl. Mix in 2 cups half and half. Season soup to taste with salt and pepper. Cool slightly. Chill soup uncovered until cold, then cover and refrigerate. (Can be prepared 1 day ahead. Keep refrigerated.)