Chilled Potato-Leek Soup With Fennel And Watercress (Vichyssoise)
This creamy watercress and fennel soup is a vibrant and refreshing dish. The delicate flavors of leeks, fennel, and potatoes come together in a velvety base enriched with a touch of cream. Topped with fresh fennel leaves, this soup is a delightful harmony of textures and tastes that is perfect for a light and satisfying meal. Enjoy chilled for a cool and soothing dining experience.
— Constant Cookbook
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
Instructions
- 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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