months ago, my husband and i were having dinner at the national and i ordered vichyssoise. i really loved the way it sounded, which may have been the reason why i ordered it. needless to say, i enjoyed the soup so much that i have not forgotten about it. vichyssoise is a potato soup that can be served either hot or cold. we had just gotten some fennel in our weekly vegetable box so i added some of that to bring out some more flavor. give it a try!
ingredients
8 medium sized russet potatoes
1 Tbsp olive oil or butter
5 small or 2 large leeks (white parts)
1 medium sized onion
1 bulb of fennel (bulb only)
1 quart of vegetable stock (or chicken stock)
1 cup heavy cream or whole milk
2 teaspoons salt (or more if needed) freshly ground pepper to taste
directions
-in a large saucepan or soup pot, sauté the olive oil or butter, onion, leeks, and fennel until tender, stirring often
-while sautéing, peel the potatoes
-add potatoes to the onions, leeks, and fennel
-add the stock
-bring to a boil and then simmer until potatoes are tender
-in small batches blend the soup in a high speed blender
-return to pot and whisk in the cream or milk and salt and pepper if the soup needs more liquid, add more broth or water
-chill the soup before serving over an ice bath or in the fridge or eat the soup warm
words and recipe by kristen bach