Serve Warm or Cold!

Roasted Fennel Vichyssoise

Paired with 2015 Reckoning • Serves 4

The perfect dish for any season, this soup can be served warm or cold.


2 fennel bulbs, cleaned, cored, and chopped (Save fronds for garnish)

2 cups of milk

2 medium leeks, soaked in cold water to clean and finely sliced

2 medium Idaho potatoes, peeled and diced

2 tsp salt, divided Crème fraîche Drizzle olive oil


Step 1 – Preheat oven to 425°. Line a baking sheet with parchment paper and add fennel to the baking sheet. Drizzle with olive oil and ½ teaspoon salt. Roast for 10 minutes.

Step 2 – While the fennel is roasting, take a saucepan and add ½ of the milk. Bring to a simmer and add leeks, potatoes, and salt. When the fennel is done roasting, remove it from the oven and add it to the milk. Keep the simmer going for 30 minutes until tender.

Step 3 – Add the cooked mixture into a blender. Turn on low and gently add the rest of the milk until smooth.

Step 4 – Traditionally this soup is served chilled, but I also love it warmed, so depending on the season is how I would serve the vichyssoise.

Step 5 – Ladle the soup in a bowl, top with crème fraîche, a drizzle of olive oil, and fennel fronds. This is a great starter for a coursed meal, but satisfying enough for a main especially with your wine in hand, the 2015 Reckoning.

Recipe and Pairing Created by Chef Rachel Ponce