Ingredients for Fennel Vichyssoise With Smoked Salmon
- 2 tablespoons butter
- Fennel Bulbs
- Leeks
- Russet Potatoes
- Fennel Seed
- Salt
- White Pepper
- Chicken Stock
- 4-8 ounces smoked salmon, for garnish
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How to Make Fennel Vichyssoise With Smoked Salmon
- Melt 2 tablespoons of butter in a large, heavy-bottomed pot over medium heat.
- Add 2 cups thinly sliced fennel bulb, 1 cup thinly sliced leeks (white and light green parts only), and 1 teaspoon fennel seeds. Cook, stirring occasionally, until softened, about 8-10 minutes.
- Add 1.5 pounds Yukon Gold potatoes, peeled and diced, and 5 cups chicken or vegetable stock.
- Bring to a boil, then reduce heat to low, cover, and simmer for 12-15 minutes, or until potatoes are tender.
- Remove from heat and carefully use an immersion blender to puree the soup until completely smooth and creamy. If using a regular blender, work in batches.
- If the soup is too thick, thin with additional stock, a tablespoon at a time, until desired consistency is reached.
- Season with salt and freshly ground black pepper to taste.
- Ladle the soup into bowls. Garnish each serving with 1-2 ounces of smoked salmon and a sprig of fresh fennel fronds.
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
31g
Fat
32g
Carbs
18g
