1.06.2014

Fennel Vichyssoise


It has been bitter cold in the Northeast, we woke up Friday morning to almost a foot of snow! As a result, my Syracusian instincts kicked in and I absolutely had to make soup this weekend. Deciding which soup to make was a tough choice. Shrimp bisque is one of my personal favorites, but Alex hates seafood. Or I could have made tomato soup, but tomatoes aren't in season. Then it struck me... potato leek! 
The fancy term for potato leek soup is vichyssoise, but I thought I would make it even fancier by substituting fennel for leeks. I discovered the beauty of fennel a few years ago, I had only ever had it raw, and frankly it tasted like crunchy licorice. As with all vegetables I began a mission to make it delicious, and roasting it did the trick. When roasted, fennel becomes sweet and tender, with only a mild anise flavor. When added to roasted potatoes, caramelized onions, and freshly snipped chives... it will quickly become your new favorite soup.

Fennel Vichyssoise
Yield: 8 Servings

Ingredients:
1 fennel bulb
4 Yukon Gold potatoes
1 yellow onion, diced
1 garlic clove, minced
4 cups chicken stock
3/4 cup heavy cream
2 tbsp olive oil
2 tbsp butter
1 tsp kosher salt
1 tsp ground black pepper

Directions:
Preheat your oven to 350 degrees. Start by cutting the potatoes into eighths and place them onto a baking sheet. Cut the stalks off of the fennel, then cut the bulb in half, rinse the interior, then lay the bulb down horizontally and cut the root end off, finally chop the bulb halves into eight pieces. Place the fennel onto the baking sheet along with the potatoes. Drizzle them with the olive oil and sprinkle them with the salt and pepper. Place the baking sheet into the oven for 30 minutes.

In a large pot over medium heat, melt the butter then add the diced yellow onion and the minced garlic. Allow them to cook for 5-7 minutes, stirring frequently. Add the chicken stock to the onion/garlic mixture and bring it to a simmer (this should take about 10 minutes). Once it's simmering, add the roasted potatoes and fennel, and continue to simmer it for another 10 minutes. Next, turn off the heat and puree the mixture, either with an immersion blender, or in a food processor/blender. Finally, stir in the cream and taste it for seasoning (add salt/pepper as necessary).


Photobucket
PhotobucketPhotobucketPhotobucketPhotobucketPhotobucket

No comments:

Post a Comment