Traditional Vichyssoise is served chilled, and with cream. This recipe can be adapted to suit your needs and tastes delicious without the cream and served warm if desired.
Author: Christy Majors
Recipe type: Soup
Cuisine: French or American
Serves: 6-8 servings
Ingredients
1 small fennel bulb, sliced or chopped
6 Klondike Brand Royale Potatoes, peeled and sliced or chopped
½ cup heavy cream (optional - can be eliminated if you want to make dairy free)
Zest of 1 orange
salt and pepper
Instructions
Put all the vegetables into a pot and cover with mineral water. Season with salt and pepper. Cover and bring to a boil. Reduce heat and simmer until very tender. Puree either by using an immersion blender or a Vitamix. Strain soup mixture into a bowl. Add cream to thin. If you would like thinner consistency add more cream or liquid. Cool and chill.
Check seasonings before serving. Garnish with orange zest.
*Can be served warm also.
Recipe by Tout va bien! (tm) at https://christymajors.com/royale-vichyssoise-lobster-mashed-potatoes/