This recipe came to me from my new friend Michelle O’Kelley. She says it originally came from Bon Appetit in August 2000, and was recently delivered with her CSA box. According to Michelle, "it’s so simple and I happen to have all the ingredients on hand (except the Pernod)." We're getting tons of fennel from our farmshare this month, so a new recipe for it is welcome in my house. Here goes:
Fresh Fennel Vichyssoise
The inclusion of fennel and a dash of Pernod puts a sophisticated spin on the classic chilled potato soup.
Yield:
Makes 8
Ingredients:
- 2 T butter
- 2 T olive oil
- 5 cups thinly sliced fennel bulb (about 3 small fennel bulbs)
- 2 onions, sliced
- 1 pound small white potatoes, unpeeled, cut into ½-inch pieces
- 4 cups chicken stock or canned low-salt chicken broth
- 2 T Pernod
- 2 cups half and half
Preparation:
Melt 2 T butter and 2 T 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 tast with salt and pepper. Cool slightly. Chill soup uncovered until cold, then cover and refrigerate. (Can be prepared 1 day ahead. Keep refrigerated).
