Fresh Fennel Vichyssoise
- 2 tablespoons (1/4 stick) butter
- 2 tablespoons olive oil
- 5 cups thinly sliced fennel bulb (about 3 small fennel bulbs)
- 2 onions, sliced
- 1 pound small white potatoes, unpeeled, cut into 1/2-inch pieces
- 4 cups chicken stock or canned low salt chicken broth
- 2 tablespoons Pernod
- 2 cups half and half
- Melt 2 tablespoons butter with 2 tablespoons olive oil in heavy large pot over medium heat.
- Add sliced fennel and onions.
- Cover and cook until fennel is tender, stirring occasionally, about 15 minutes.
- Add potatoes and chicken stock; increase heat and bring to boil.
- Reduce heat, cover and simmer until potatoes are very tender, about 30 minutes.
- Remove from heat.
- Mix in Pernod.
- Season to taste with salt and pepper.
- Working in batches, puree soup in blender.
- Transfer soup to large bowl.
- Mix in 2 cups half and half.
- Season soup to taste with salt and pepper.
- Cool slightly.
- Chill soup uncovered until cold, then cover and refrigerate.
- (Can be prepared 1 day ahead.
- Keep refrigerated.)
butter, olive oil, fennel bulb, onions, white potatoes, chicken stock, pernod
Taken from www.epicurious.com/recipes/food/views/fresh-fennel-vichyssoise-103760 (may not work)