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Fennel Vichyssoise Recipe
Soups & Sandwiches
Date: July 11, 2016

You're sure to enjoy our delicate, yet hearty Fennel Vichyssoise soup! The taste sensation is incredible, and it's fairly simple to make. 

Ingredients:
  • 4 cups fresh fennel bulbs, chopped
  • 1 cup parsnips, peeled and chopped
  • 3 cups chopped white potatoes peeled
  • 2 cups vegetable or chicken stock
  • 1 1/2 cups chopped leeks, white parts only
  • 2 tablespoons olive oil or ghee
  • 4 garlic cloves, pressed
  • 1 tablespoon fresh lemon juice
  • 1tablespoon white wine
  • Sea salt & freshly ground pepper, to taste
  • 2 tab Pernod- anise flavored liquor
  • 2 cups half & half
  • Garnish with snipped fresh chives
Preparation Steps:
  1. In a soup pot, sauté the leeks in the oil or ghee, stirring, until softened. Add the garlic, fennel, parsnips, and wine. Cover and cook until fennel is tender, stirring occasionally, about 15 minutes.
  2. Add potatoes, lemon and stock; increase heat and bring to boil. Reduce heat, cover and simmer until potatoes are very tender, about 20 minutes. Remove from heat. Stir Pernod into pot and season to taste with salt and pepper.
  3. In batches, puree the base in your blender, food processor, or with hand blender until smooth and creamy. Add half & half and combine thoroughly. If desired, put the soup through a food mill for an extra-smooth and velvety texture.
  4. Serve hot or chilled. Ladle into soup bowls and sprinkle with snipped chives.
Notes:

Yields:  8 servings 

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