Cream of Fennel, Leek and Potato Soup with Dill Crema

This soup is a based on the classic vichyssoise but has the addition of fennel.  It can be served either hot or cold and the simple dill crema is easy to make and drizzle as a garnish on the soup before you serve. I also made a diced cucumber and lemon zest gremolata that I sprinkled on top of the crema which gives the soup a bright fresh note but it is totally optional.  Sauté fennel, leeks and potatoes and add chicken or vegetable stock and cook for 40 minutes.  Use a blender and process the soup until it is smooth and add it back to the saucepan.  Add some heavy cream and bring it to a boil and then reduce heat and simmer for 10 minutes or until it coats the back of a spoon.  To make the dill crema, add crème fraiche or sour cream, lemon zest and fresh dill to a mini food processor and process for a few seconds.  Drizzle it right before you serve the soup and add the diced cucumber and lemon zest garnish. Click here for the recipe….