Chilled Vichyssoise with Fresh Fennel

Chilled Vichyssoise with Fresh Fennel
Recipe Date:
May 31, 2018
Cook Time:
Imperial (US)
Pair with Dutton Estate Chardonnay, Kyndall's Reserve, Dutton Palms and Warren's Collection
  • 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!