Fennel Vichyssoise

I think that traditional vichyssoise, which is all potato and was uber popular in the 1970's, is way too starchy and bland. So I took a classic recipe, and added my own Italian touch to it. Can be served hot, warm, or cold! Cold is traditional. . .


2 TB butter
1 TB olive oil
4 leeks chopped (clean well, white part only)
Salt & pepper
Additional olive oil
2-3 large fennel bulbs, cleaned and thinly sliced
6 medium yukon gold potatoes, peeled and thinly sliced
4 cups chicken stock or broth
1 cup heavy cream
Fresh tarragon
Chives
Creme fraiche

Heat the butter and olive oil in a heavy stock pot. Add the leeks, season with salt and pepper, and sautee on low heat for about 20 minutes--until leeks are soft.

Clean, trim and thinly slice the fennel (remove fronds and core.) Add to pot and drizzle about 1 more TB little olive oil, salt & pepper. Sautee for another 10 minutes, until fennell starts to soften.

Add peeled and sliced yukon gold potates and add to pot. Pour in 4 cups of chicken stock (or chicken broth) and bring to a boil. Reduce to simmer and add 3 tablespoons fresh chopped taragon. Cook until vegies are soft - about 30 minutes.

I use an immersion blender to puree the soup, but you can also use a food processor or blender. Make sure to allow for the steam to escape if you used a blender.

Add 1 cup cream, and season with salt & pepper to taste. I serve with croutons, and more chopped taragon and chopped fennel fronds. Or you can add a dollop of creme fraiche and fresh chives. Can be served warm or cold, as this is an Italian twist on a classic French soup.