How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Warm Brussels Sprouts and Fennel Vichyssoise?

You need 7 ingredients. The key ingredients include: 2 Tbs. olive oil, 1 5-oz. russet potato, peeled and cut into 3/8- to 1/2-inch dice (scant 1 cup), 1 medium fennel bulb, chopped (1 cup), plus 2 Tbs. chopped fennel fronds, 1/2 cup chopped shallots, and more.

Is Warm Brussels Sprouts and Fennel Vichyssoise suitable as general?

Yes, Warm Brussels Sprouts and Fennel Vichyssoise falls under the General category and is a great choice for this type of meal.

How do I store leftover Warm Brussels Sprouts and Fennel Vichyssoise?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Warm Brussels Sprouts and Fennel Vichyssoise Recipe

Name: Warm Brussels Sprouts and Fennel Vichyssoise
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbs. olive oil; 1 5-oz. russet potato, peeled and cut into 3/8- to 1/2-inch dice (scant 1 cup); 1 medium fennel bulb, chopped (1 cup), plus 2 Tbs. chopped fennel fronds; 1/2 cup chopped shallots; 3/4 tsp. whole fennel seeds; 1/2 tsp. salt; 12 oz. medium Brussels sprouts, cut into eighths

Try this homemade Warm Brussels Sprouts and Fennel Vichyssoise recipe the whole family will love. Made with olive oil, russet potato, fennel bulb and sh…

This Warm Brussels Sprouts and Fennel Vichyssoise relies on simple, everyday ingredients such as tbs. olive oil, chopped shallots, whole fennel seeds and salt. It comes together quickly and makes 4 servings, at about 461 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 General

Servings: persons

2 Tbs. olive oil
1 5-oz. russet potato, peeled and cut into 3/8- to 1/2-inch dice (scant 1 cup)
1 medium fennel bulb, chopped (1 cup), plus 2 Tbs. chopped fennel fronds
1/2 cup chopped shallots
3/4 tsp. whole fennel seeds
1/2 tsp. salt
12 oz. medium Brussels sprouts, cut into eighths

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Quick Info

Servings
4 servings
Calories
461 kcal
Category
General

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