How to Make Cream of Fennel Soup (Fennel Vichyssoise) - A Step-by-Step Guide

When it comes to comfort food, few things hit the spot quite like a warm and creamy soup. And if you're looking for a unique and flavorful option to add to your rotation, look no further than this delicious Cream of Fennel Soup, also known as Fennel Vichyssoise.

This soup is a perfect balance of rich and creamy, with the subtle anise flavor of fennel adding a delightful twist. It's a great way to enjoy the delicate and slightly sweet taste of fennel in a hearty and satisfying dish. Wh...

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Ingredients

  • 3 tablespoons butter
  • 2 heads fennel, bulbs and stalks diced into 1/4-inch pieces
  • 2 leeks - halved, rinsed, and diced into 1/4-inch pieces
  • 4 potatoes, peeled and diced into 1/4-inch pieces
  • 6 cups chicken broth
  • 2 carrots, diced (Optional)
  • 1 red bell pepper, diced (Optional)
  • 1 cup heavy whipping cream
  • 2 tablespoons anise-flavored liqueur (such as Pernod®)
  • salt and white pepper to taste

Information

  • Prep Time: 15 mins
  • Cook Time: 33 mins
  • Total Time: 48 mins
  • Servings: 8
  • Yield: 8 servings

  • Melt butter in a large pot over medium heat. Add fennel; cook and stir until fragrant, about 5 minutes. Stir in leeks; cook until slightly softened, 3 to 5 minutes. Add potatoes and broth. Bring soup to a boil; reduce heat and simmer until vegetables are very tender, about 15 minutes.
  • Puree soup with an immersion blender until smooth. Add carrots and red bell pepper; simmer until softened, about 5 minutes. Remove from heat. Stir in heavy cream and anise-flavored liqueur. Season with salt and white pepper.
  • Nutrition

    282 cal.

    • Total Fat: 16g
    • Saturated Fat: 10g
    • Cholesterol: 56mg
    • Sodium: 836mg
    • Total Carbohydrate: 31g
    • Dietary Fiber: 5g
    • Total Sugars: 5g
    • Protein: 5g
    • Vitamin C: 51mg
    • Calcium: 82mg
    • Iron: 2mg
    • Potassium: 843mg