Cream of Fennel Soup (Fennel Vichyssoise)

A great soup. Healthy (despite the cream) and refreshing! For a South American flair, serve with popcorn. Throw it into your soup and like you would croutons. Serve hot or cold. The addition of finely diced fennel fronds dresses up the presentation.

• Preparation Time: 15 mins
• Cooking Time: 33 mins
• Total Time: 48 mins
• Calories: 282 Calories

Ingredients

• 3 tablespoons butter
• 1 cup heavy whipping cream
• 6 cups chicken broth
• salt and white pepper to taste
• 2 tablespoons anise-flavored liqueur (such as Pernod®)
• 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
• 2 carrots, diced (Optional)
• 1 red bell pepper, diced (Optional)

Recipe Instructions

Step 1

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.

Step 2

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.