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Buttermilk Fennel Vichyssoise

By • April 11, 2013 • 1 Comment

Buttermilk Fennel Vichyssoiseby F for Food

WHO: F for Food is a master of soups who loves her immersion blender. WHAT: A tangy, versatile soup that shows off what fennel can really do. HOW: A standard sweat, simmer, purée method is all that stands in the way of you eating this soup for lunch -- today. WHY WE LOVE IT: We love the many hats this soup wears -- serve it hot, cold, for a quick lunch or an elegant dinner party -- garnish with anything your heart desires. If you want to be black-tie about it, top it with smoked salmon, but you certainly don't need it to capture this soup's charms.
Buttermilk Fennel Vichyssoise

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It looks like you're ready to go.

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First step: sweating the leeks.

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Once they're all slouchy, add the potatoes.

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And pour in the stock.

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After 20 minutes, it should look like this. Give yourself a pat on the back, then forge ahead.

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In go this contest's namesake: first the bulb.

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Then the fronds.

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Working in batches, purée the mixture in a blender.

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Take a peek -- it's done!

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Transfer to a bowl, then season with salt and white pepper.

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Then swirl it around for some mid-process art.

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A dollop of crème fraîche will do ya.

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Don't leave out the buttermilk! This gets stirred or whisked in, and then you're ready to serve.

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See? Serve hot or cold or anywhere in between.

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Comments (1)

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Stringio

over 1 year ago Edie Spencer

Brilliant!