Vichyssoise with Fennel

Name: Vichyssoise with Fennel
Cuisine: American
Ingredients: 800 grams Potatoes; 1 Fennel (with the stems); 1/2 small or 1/4 medium Onion; 20 grams Butter; 400 ml Water; 1 Consommé soup stock cube (vegetable consommé if available); 400 ml Paste; 400 ml Milk; 1 Gourmet salt; 1 Fennel leaves

cookpad.japan @cookpad_jp

Fennel has a nice aroma, but it's a little expensive where I live. Since I didn't want to waste the stems, I used them in the soup. I make this soup whenever I can find some fennel.

If you are making cold soup, you can use the same amount of paste and milk, but if you are making a hot one, I suggest you use a little bit less milk than the paste. Please adjust the consistency to your liking.
I recommend using gourmet salt. I think you can really taste the salt in soup. Recipe by Mariokkaa

Fennel has a nice aroma, but it's a little expensive where I live. Since I didn't want to waste the stems, I used them in the soup. I make this soup whenever I can find some fennel.

cookpad.japan @cookpad_jp

Fennel has a nice aroma, but it's a little expensive where I live. Since I didn't want to waste the stems, I used them in the soup. I make this soup whenever I can find some fennel.

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Ingredients

Basic soup paste:
800 gramsPotatoes
1Fennel (with the stems)
1/2 smallor 1/4 medium Onion
20 gramsButter
400 mlWater
1Consommé soup stock cube (vegetable consommé if available)
For the soup (3 servings plus):
400 mlPaste
400 mlMilk
1Gourmet salt
1Fennel leaves

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Steps

1

First, let's make the paste. Mince the onion and the stems of the fennel. Cut the potatoes into 1 cm thin slices.
2

Melt the butter in a pot (or a pressure cooker), and sauté the onion and fennel until they become soft and wilted. Add the potatoes, and continue stir-frying.
3

Add the water and consommé cube, bring to a boil, and skim off the scum. Simmer until the potatoes become soft.
4

Let them cool down, blend in a blend to make the paste. When it's cooled, it's great mashed potatoes. It's also good to serve with fish à la meunière.
5

Make the soup. Add the same amount of milk as the paste, and simmer until the mixture is not lumpy anymore. Adjust the flavor with salt. Let it cool, and chill in the fridge.
6

This is a cold vichyssoise. Adjust its consistency to your liking. You can adjust it with milk later.
7

Freeze the remaining paste. Put the frozen paste in milk, and warm them up to make soup.