Vichyssoise Soup

Ingredients

1 fennel

1 leek

2 potatoes

200 ml 25% cream

30 g butter

500 ml water

Ground white pepper to taste

Nutmeg

Since fennel is quite dense, much denser than leeks, cut the root into cubes and lightly fry it in butter in a thick-bottomed saucepan, which will later be used to make the soup. The fennel shouldn't be fried, but rather stewed, so add a little water.

Cut the green part of the leek, and the white part lengthwise into half rings. Then add it to the saucepan and simmer for a couple of minutes in butter. The aroma of the fennel will mix with the aroma of the leek. Add water and chopped potatoes. The vegetables were just covered with water. Cook everything until the potatoes are tender. Add the cream and stir. Season with salt, pepper (white pepper works best), and a pinch of nutmeg. Now let the soup cool.

Serve the soup cold; you can add crushed ice.

Enjoy!