Buttermilk Fennel Vichyssoise

1. 1

   Melt butter in a stockpot over medium-low heat. Add leek, season with salt, and cook, covered, until tender, about 15 minutes.

2. 2

   Add potatoes and stock. Bring to a boil, then reduce the heat and simmer until potatoes are tender, about 20 minutes. Stir in fennel (bulb and fronds) and cook for about 5-7 more minutes.

3. 3

   Working in batches, puree soup in a blender until smooth. Transfer pureed soup to a large bowl.

4. 4

   Season with salt and white pepper to taste. Stir in sour cream (or creme fraiche) and buttermilk just before serving. Adjust seasoning as needed. If necessary, thin the soup with a bit more chicken stock or water to achieve desired consistency.

5. 5

   Garnish, if you like, with a sliver of smoked salmon and a tiny drop of caviar. This soup may be served hot or cold.

No additional tips available.