Although a vichyssoise soup is traditionally served cold it can also be served hot for those chillier days. Cooked fennel has a very delicate flavour and even those who don’t like the aniseedy taste of raw fennel will enjoy this soup. If you have a large thermos flask remember that cold soup is a delicious portable starter for a picnic.
- 2 tablespoons sunflower oil
- 1 onion, peeled and finely chopped
- 4 heads fennel, trimmed and finely chopped
- 2 stick celery, finely sliced
- 2 potatoes, about 225g, peeled and roughly diced
- 1 litre vegetable stock, (organic Kallo vegetable stock cubes are my favourite)
- 1 small bunch dill
- 4 tablespoons double cream plus extra for drizzling
- Heat the oil in a large saucepan and add the onion , fennel, celery and potatoes. Sauté over a low heat for 15 minutes until the vegetables have softened but not coloured.
- Pour in the stock and bring to the boil. Turn the heat down and simmer for 20-25 minutes until the vegetables are very soft. Cool the soup before adding the dill and liquidise until velvety smooth. Stir in the cream. Taste and season with salt and ground black pepper. Chill if you are serving the soup cold or gently heat through without allowing the soup to boil.