Fennel Vichyssoise with Smoked Salmon
Elevate your summer dining with this Fennel Vichyssoise with Smoked Salmon, a luxurious chilled soup that’s as elegant as it is refreshing. This modern twist on the classic French vichyssoise introduces the sweet, anise-like flavor of fennel, perfectly balanced with creamy Yukon Gold potatoes and velvety leeks. Puréed until silky smooth and blended with a touch of heavy cream, this dish is beautifully complemented by a vibrant garnish of smoked salmon, fresh dill, and zesty lemon. Perfect as a light yet indulgent starter for any occasion, this soup’s cold, creamy texture and delicate flavors make it an irresistible choice for warm-weather entertaining. Ready in just an hour (plus chilling time), it’s a true celebration of seasonal sophistication.
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Recipe Information
Ingredients
- 2 medium Fennel bulb
- 2 medium Leeks
- 3 medium Yukon Gold potatoes
- 2 tablespoons Unsalted butter
- 4 cups Vegetable stock
- 1 cup Heavy cream
- 1 teaspoon Salt
- 0.5 teaspoon White pepper
- 4 ounces Smoked salmon
- 2 tablespoons Fresh dill
- 1 teaspoon Lemon zest
- 1 tablespoon Olive oil
Instructions
Trim the fennel bulbs, reserving some of the feathery fronds for garnish. Dice the fennel bulbs into small pieces.
Thoroughly clean the leeks, removing any grit, and slice them into thin rounds. Use only the white and light green parts.
Peel and dice the potatoes into small cubes.
In a large pot, melt the butter over medium heat. Add the diced fennel and sliced leeks, cooking until softened but not browned, about 8 minutes.
Add the diced potatoes to the pot and stir to combine.
Pour in the vegetable stock and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes, or until the potatoes are tender.
Using an immersion blender or working in batches with a countertop blender, puree the soup until smooth and creamy.
Stir in the heavy cream and season with salt and white pepper. Adjust seasoning to taste.
Chill the soup in the refrigerator for at least 2 hours, or until completely cold.
Before serving, finely chop the smoked salmon and toss with fresh dill, lemon zest, and a drizzle of olive oil.
Ladle the chilled soup into bowls and garnish each serving with the smoked salmon mixture. Sprinkle with reserved fennel fronds for added color.
Serve immediately, and enjoy this elegant, refreshing dish.
Nutrition Facts
Calories |
2337 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.1 g | 171% | |
| Saturated Fat | 67.4 g | 337% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 328 mg | 109% | |
| Sodium | 5769 mg | 251% | |
| Total Carbohydrate | 227.3 g | 83% | |
| Dietary Fiber | 38.1 g | 136% | |
| Total Sugars | 44.3 g | ||
| Protein | 58.8 g | 118% | |
| Vitamin D | 19.4 mcg | 97% | |
| Calcium | 599 mg | 46% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 6790 mg | 144% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
