Chilled Vichyssoise with Fresh Fennel
- 3 tablespoons of butter
- 2 small fennel bulbs, cored and thinly sliced
- 2 medium onions, sliced
- 1 pound small white or gold potatoes, unpeeled, cut into ½ inch pieces
- 4 cups of chicken stock
- 1 teaspoon salt
- 2 tablespoons Pernod or Pastis
- 1 cup of heavy cream
- 1 cup of milk
Melt butter in a large heavy pot over medium heat
Add fennel and onions, cover and cook until fennel is tender, stirring occasionally, about 15 minutes.
Add potatoes and chicken stock and bring to a boil.
Reduce heat, cover and simmer until potatoes are tender, about 30 minutes.
Remove from heat and stir in Pernod.
Cool 15 minutes before pureeing in batches in blender.
Transfer to a large bowl and stir in cream and milk.
Taste and add additional salt and a little white pepper is desired.
Chill soup uncovered until cold, then cover and refrigerate until ready to serve and enjoy!