Cream of Fennel Soup (Fennel Vichyssoise)

Cream of Fennel Soup (Fennel Vichyssoise)
  • 3 tablespoons butter
  • 2 heads fennel, bulbs and stalks diced into 1/4-inch pieces
  • 2 leeks - halved, rinsed, and diced into 1/4-inch pieces
  • 4 potatoes, peeled and diced into 1/4-inch pieces
  • 6 cups chicken broth
  • 2 carrots, diced (optional)
  • 1 red bell pepper, diced (optional)
  • 1 cup heavy whipping cream
  • 2 tablespoons anise-flavored liqueur (such as Pernod®)
  • salt and white pepper to taste


  1. Melt butter in a large pot over medium heat. Add fennel; cook and stir until fragrant, about 5 minutes. Stir in leeks; cook until slightly softened, 3 to 5 minutes. Add potatoes and broth. Bring soup to a boil; reduce heat and simmer until vegetables are very tender, about 15 minutes.
  2. Puree soup with an immersion blender until smooth. Add carrots and red bell pepper; simmer until softened, about 5 minutes. Remove from heat. Stir in heavy cream and anise-flavored liqueur. Season with salt and white pepper.

04/10/2018
Cream of Fennel Soup (Fennel Vichyssoise), recipe PT15M PT1H 5 455 calories

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