All-Clad Sale - 50% OFF!  While supplies last...

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. 

  • 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.

Yields:  8 servings 

Whisk Kitchen | A Community of Cooks

“I think cooking and food is something that unites everybody. Being able to share that with our friends and our neighbors people that we meet here in the store is something that really, really makes us feel like we are sharing our passion. Diane and I started this business with the idea of building a community of cooks but the true test of that is does the community build on itself and take a new life of its own? And that's really what's happened We've got the community of chefs and that's profession based and they cook in a restaurant Then we've got assistants who help out in the kitchen passionate cooks, people who just love to be around the kitchen. Our customers are a big community. We try to bring people into the store we try to educate them, entertain them, and inspire them. It's the sharing of the food and the technique and the skills that makes it so delightful. Whether it is sharing through a class, a party. Sharing tools that can make cooking more fun, easier. There is no other cooking store that has the inventory that they have. I get the expert advice as well as the product I'm looking for. This store is built with over 15,000 different, unique items. and all of those tools have a purpose. We've got the tool that will provide value, and also help them accomplish whatever they want to accomplish. When students come in for our classes they can expect great training, technique, fun, and a party! But they can pick and choose what they want We have some students that come in so they can up their game We've got other students who might come in for a Friday or Saturday night They're getting a show, they are getting technical training but they sit back, relax, sip on a glass of wine and it's their choice how much they participate. I love that look on a persons face when they go "oh my gosh, I can't wait to go home and try this out" Literally, cooking changes the chemical compounds in food Figuratively, cooking changes the way you eat, it changes the way people interact together, and it changes your experience. It's in that process, where you're sitting together, you're cooking you're learning about what's being cooked, but really what's happening is you're starting to talk about life stories. It's through those life stories that you end up getting enriched yourself because it just broadens your experience Everyone has to sustain themselves and if we can do it together in the kitchen it's something that we really want to nurture in our community. We are really, truly a community of cooks and people love it.”