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.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

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

Directions

Step 1

Trim the fennel bulbs, reserving some of the feathery fronds for garnish. Dice the fennel bulbs into small pieces.

Step 2

Thoroughly clean the leeks, removing any grit, and slice them into thin rounds. Use only the white and light green parts.

Step 3

Peel and dice the potatoes into small cubes.

Step 4

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.

Step 5

Add the diced potatoes to the pot and stir to combine.

Step 6

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.

Step 7

Using an immersion blender or working in batches with a countertop blender, puree the soup until smooth and creamy.

Step 8

Stir in the heavy cream and season with salt and white pepper. Adjust seasoning to taste.

Step 9

Chill the soup in the refrigerator for at least 2 hours, or until completely cold.

Step 10

Before serving, finely chop the smoked salmon and toss with fresh dill, lemon zest, and a drizzle of olive oil.

Step 11

Ladle the chilled soup into bowls and garnish each serving with the smoked salmon mixture. Sprinkle with reserved fennel fronds for added color.

Step 12

Serve immediately, and enjoy this elegant, refreshing dish.

Nutrition Facts

Serving size	(2612.0g)

Amount per serving	% Daily Value*
Calories	2337.2

Total Fat 133.1g	0%
Saturated Fat 67.4g	0%
Polyunsaturated Fat 6.1g
Cholesterol 328.1mg	0%
Sodium 5769.2mg	0%
Total Carbohydrate 227.3g	0%
Dietary Fiber 38.1g	0%
Total Sugars 44.3g
Protein 58.8g	0%

Vitamin D 775.6IU	0%
Calcium 598.8mg	0%
Iron 18.5mg	0%
Potassium 6790.4mg	0%

*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.

Source of Calories

Fat: 51.1%

Protein: 10.0%

Carbs: 38.8%