Vichyssoise with Fennel

1. 1

   First, let's make the paste.

2. 2

   Mince the onion and the stems of the fennel.

3. 3

   Cut the potatoes into 1 cm thin slices.

4. 4

   Melt the butter in a pot (or a pressure cooker), and saute the onion and fennel until they become soft and wilted.

5. 5

   Add the potatoes, and continue stir-frying.

6. 6

   Add the water and consomme cube, bring to a boil, and skim off the scum.

7. 7

   Simmer until the potatoes become soft.

8. 8

   Let them cool down, blend in a blend to make the paste.

9. 9

   When it's cooled, it's great mashed potatoes.

10. 10

    It's also good to serve with fish a la meuniere.

11. 11

    Make the soup.

12. 12

    Add the same amount of milk as the paste, and simmer until the mixture is not lumpy anymore.

13. 13

    Adjust the flavor with salt.

14. 14

    Let it cool, and chill in the fridge.

15. 15

    This is a cold vichyssoise.

16. 16

    Adjust its consistency to your liking.

17. 17

    You can adjust it with milk later.

18. 18

    Freeze the remaining paste.

19. 19

    Put the frozen paste in milk, and warm them up to make soup.

* Per serving · 4 servings · Values may vary.