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Chilled Vichyssoise with Fresh Fennel

Chilled Vichyssoise with Fresh Fennel
Recipe Date:
May 31, 2018
Cook Time:
00:00:00
Difficulty:
Easy
Measurements:
Imperial (US)
Pair with Dutton Estate Chardonnay, Kyndall's Reserve, Dutton Palms and Warren's Collection
Ingredients
  • 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
Directions

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!


Dutton Estate Winery

8757 Green Valley Road
Sebastopol CA 95472

Shop & Visit: (707) 829-9463
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