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Before you jump to Vichyssoise with Fennel recipe, you may want to read this short interesting healthy tips about Here Are Several Basic Explanations Why Consuming Apples Is Good.
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So what can all these vitamins and minerals do for the health and wellbeing of your body. As I am sure you know, research is being done all the time and there have been studies that have been done that show that apples can reduce some cancer risks. A number of the cancers that apples may help prevent are breast, liver, lung and colon cancers. Just that one point really should be enough reason for everybody to start eating apples.
And now you understand why men and women tell you that you ought to eat an apple every day. One thing you should realize is that we only mentioned some of the benefits of eating apples. You’ll be able to find many more benefits regarding your health in relation to apples. I hope that the the very next time you go to the food store you find yourself getting plenty of apples. These apples can wind up helping you to live a longer as well as healthier life.
We hope you got insight from reading it, now let’s go back to vichyssoise with fennel recipe. To cook vichyssoise with fennel you only need 12 ingredients and 7 steps. Here is how you do it.
The ingredients needed to cook Vichyssoise with Fennel:
- Prepare Basic soup paste:
- Use 800 grams Potatoes
- Prepare 1 Fennel (with the stems)
- Get 1/2 small or 1/4 medium Onion
- Provide 20 grams Butter
- Provide 400 ml Water
- You need 1 Consommé soup stock cube (vegetable consommé if available)
- Use For the soup (3 servings plus):
- You need 400 ml Paste
- You need 400 ml Milk
- Use 1 Gourmet salt
- Get 1 Fennel leaves
Steps to make Vichyssoise with Fennel:
- First, let's make the paste. Mince the onion and the stems of the fennel. Cut the potatoes into 1 cm thin slices.
- Melt the butter in a pot (or a pressure cooker), and sauté the onion and fennel until they become soft and wilted. Add the potatoes, and continue stir-frying.
- Add the water and consommé cube, bring to a boil, and skim off the scum. Simmer until the potatoes become soft.
- Let them cool down, blend in a blend to make the paste. When it's cooled, it's great mashed potatoes. It's also good to serve with fish à la meunière.
- Make the soup. Add the same amount of milk as the paste, and simmer until the mixture is not lumpy anymore. Adjust the flavor with salt. Let it cool, and chill in the fridge.
- This is a cold vichyssoise. Adjust its consistency to your liking. You can adjust it with milk later.
- Freeze the remaining paste. Put the frozen paste in milk, and warm them up to make soup.
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