Fresh Fennel Vichyssoise

Name: Fresh Fennel Vichyssoise
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 2 Tbsps (1/4 stick) butter; 1 liters thinly sliced fennel bulb (about 3 small fennel bulbs); 473 milliliters half and half; 946 milliliters chicken stock or canned low– salt chicken broth; 2 Tbsps olive oil; 2 onions, sliced; 2 Tbsps Pernod; 454 grams white potatoes, unpeeled, cut into 1/2-inch pieces

Need a gluten free and vegetarian side dish? Fresh Fennel Vichyssoise could be an excellent recipe to try. This recipe makes 8 servings with 224 calories, 7g of protein, and 14g of fat each. This recipe covers 10% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 45 minutes. Head to the store and pick up butter, fennel bulb, potatoes, and a few other things to make it today.

Instructions

Melt 2 tablespoons butter with 2 tablespoons olive oil in heavy large pot over medium heat.

Ingredients you will need

Olive Oil

Butter

Equipment you will use

Pot

Add sliced fennel and onions. Cover and cook until fennel is tender, stirring occasionally, about 15 minutes.

Ingredients you will need

Fennel

Onion

Add potatoes and chicken stock; increase heat and bring to boil. Reduce heat, cover and simmer until potatoes are very tender, about 30 minutes.

Ingredients you will need

Chicken Stock

Potato

Remove from heat.

Mix in Pernod. Season to taste with salt and pepper.

Ingredients you will need

Salt And Pepper

Pernod

Working in batches, puree soup in blender.

Ingredients you will need

Soup

Equipment you will use

Blender

Transfer soup to large bowl.

Ingredients you will need

Soup

Equipment you will use

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.)

Ingredients you will need

Salt And Pepper

Half And Half