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Fennel Vichyssoise

Over the years I have heard countless people say that soup is not for the summer!! Thank you, inventor,, of Vichyssoise. The traditional cold leek soup.

I, however, prefer my Vichyssoise warm. This soup is great warm, cold or hot.  The perfect any time of the year soup that will allow any soup critic to approve soup in the summer.

Fennel pairs really nicely with beets so if your a beet fan see the notes at the bottom for how i made the beet an yogurt sauce that is drizzled on the soup.

I hope you enjoy this soup as much as my family does.

Ingredients:
2 Tablespoon olive oil
1 Medium onion chopped 
2 Medium leeks rinsed and chopped (not green part)
2 Bulbs fennel core removed and chopped (the bottom only not green part)
3 medium russet potatoes
3 vegetable billion cubes (can sub vegetable broth 6 cups remove water)
6 Cups of water
1/8 Teaspoon cinnamon
Salt and pepper to taste

Directions:

In a large pot over medium high heat add oil and onions sauteed for 2 minutes.
Add the leeks and sautee 2 more minutes until onion and leeks are soft.
Add the rest of the ingredients and bring to a boil.
Once boilling reduce to medium low. cover and simmer 20 minutes.
Transfer to a blender in batches and puree until smooth.

Serve warm or cold, With grilled peaches.

for more creamy flavor add 1/4 cup soy cream.

*red is boiled beet with silk coconut yogurt. also taste great mixed in.
(boil 2 beets puree with 1/2 cup silk coconut yogurt or vegan yogurt of choice)

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