February 17, 2010: Fennel Vichyssoise

Vichyssoise is an elegant French classic. A pureed soup made with potatoes, leeks and cream, it is the ultimate in comfort food. However, it's loaded with a richness that could be heart-stopping and waist-thickening. Fennel Vichyssoise (another winning recipe from the "Moosewood Restaurant Daily Special" cookbook) is a leaner alternative with an elegance all its own. The potato and leek base is made lighter by the fennel -- which also imparts a lovely anise flavor. The soup is further lightened by replacing the cream with low fat milk. Serve this as a first course at your next dinner party or for a simple dinner with a salad and freshly baked whole wheat bread.

FENNEL VICHYSSOISE
From "Moosewood Restaurant Daily Special"

3 cups chopped potatoes
2 cups vegetable, chicken stock or Mock Chicken Stock (February 16)
1 T fresh lemon juice
1 1/2 cups chopped leeks, white parts only
2 t olive oil or ghee
4 garlic cloves, pressed
2 1/4 cups fresh fennel bulbs, chopped
1/2 cup parsnips, peeled and chopped
1 T white wine
1 t sea salt
Freshly ground pepper, to taste
1/2 t ground fennel seeds
1/2 cup fresh parsley, finely minced
3 cups low fat milk
Fresh chives, snipped

In a medium saucepan, combine the potatoes, stock and lemon juice. Bring to a boil, then lower to a simmer and cook until the potatoes are tender, about 15 minutes. Meanwhile, in a soup pot, saute the leeks in the oil or ghee, stirring, until softened. Add the garlic, fennel, parsnips, and wine. Cover the pot and cook for 5 or 10 minutes, stirring occasionally. Add the salt, pepper, ground fennel, and parsley. Reduce the heat to low, cover the pot, and cook until the vegetables are tender, about 5 minutes. Add the potatoes to the soup pot; stir in the milk. In batches, puree the soup in your blender or food processor, until smooth and creamy. If desired, put the soup through a food mill for an extra-smooth and velvety texture. Serve hot or chilled. Ladle into soup bowls and sprinkle with snipped chives.