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Vichyssoise with Fennel
Vichyssoise with Fennel

Before you jump to Vichyssoise with Fennel recipe, you may want to read this short interesting healthy tips about The Basics of Being Healthy.

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We hope you got benefit from reading it, now let’s go back to vichyssoise with fennel recipe. To cook vichyssoise with fennel you need 12 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Vichyssoise with Fennel:
  1. Prepare Basic soup paste:
  2. Prepare 800 grams Potatoes
  3. You need 1 Fennel (with the stems)
  4. Provide 1/2 small or 1/4 medium Onion
  5. Use 20 grams Butter
  6. Get 400 ml Water
  7. Get 1 Consommé soup stock cube (vegetable consommé if available)
  8. Use For the soup (3 servings plus):
  9. Provide 400 ml Paste
  10. Use 400 ml Milk
  11. Take 1 Gourmet salt
  12. Get 1 Fennel leaves
Steps to make Vichyssoise with Fennel:
  1. First, let's make the paste. Mince the onion and the stems of the fennel. Cut the potatoes into 1 cm thin slices.
  2. 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.
  3. Add the water and consommé cube, bring to a boil, and skim off the scum. Simmer until the potatoes become soft.
  4. 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.
  5. 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.
  6. This is a cold vichyssoise. Adjust its consistency to your liking. You can adjust it with milk later.
  7. Freeze the remaining paste. Put the frozen paste in milk, and warm them up to make soup.

Vichyssoise is a classic French potato-and-leek soup. Hollowed-out cucumber cups hold just I have converted classic vichyssoise soup to a delicious vegan version. Vichyssoise - a traditional Parisian soup of leeks, potatoes and cream, turned into a Vichyssoise was invented not in the French city of Vichy and in New York, the chef "Ritz-Carlton" at the beginning. Vichyssoise is a thick soup made of boiled and puréed leeks, onions, potatoes, cream, and chicken stock. It is traditionally served cold but it can be eaten hot.

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