Chilled Potato-Leek Soup with Fennel and Watercress (Vichyssoise)
Serves 6 to 8.
Ingredients
- 3 Tbs. olive oil
- 2 leeks, including tender green portion, rinsed well and coarsely chopped
- 2 fennel bulbs, about 1 lb. total, thinly sliced, leaves reserved for garnish
- 2 baking potatoes, about 1 lb. total, peeled and coarsely chopped
- 6 cups chicken or vegetable stock or prepared broth
- 1 bunch watercress, stems removed
- 1/2 cup heavy cream
- Salt and freshly ground white pepper, to taste
Directions
In a soup pot over medium heat, warm the olive oil. Add the leeks and sauté, stirring occasionally, until soft, 4 to 5 minutes. Add the fennel and potatoes and sauté, stirring occasionally, until slightly softened, about 10 minutes.Add the stock and bring to a simmer. Cover partially and cook until the vegetables are completely softened, about 20 minutes. Add the watercress and cook until it is wilted but is still bright green, about 2 minutes. Remove from the heat.
In a blender, food mill or food processor, puree the soup in batches until smooth and return the soup to the pot. Alternatively, process with a stick blender in the pot until smooth. Stir in the cream. Season with salt and white pepper, adding a bit of extra salt; flavors are less pronounced when a dish is served cold, so more salt is needed to bring out the taste of the food. Refrigerate for at least 4 hours.
Ladle the soup into chilled bowls and garnish with fennel leaves.
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Rated 5 out of
5
by
Foodlovers from
Best Soup Ever
My family loves this soup but warm instead of cold. The flavor of the fennel makes this soup very desirable. Very easy to make and leaves guests impressed!
Date published: 2015-11-15
Rated 5 out of
5
by
SmokeyGrill from
tasty, impressive, wifey likes it too!
This is a delicious soup. I have made it twice now and have had great reviews from guests. I have enjoyed this both chilled and warmed.
Date published: 2013-02-18