Fennel & Potato Skyr Soup
Description
Similar to the classic vichyssoise, this lighter fennel potato skyr soup is silky, subtly sweet, and gently tangy. Tender potatoes
and softened fennel blend into a velvety base, while creamy skyr adds brightness and a refreshing lift that keeps it from feeling
heavy. The natural sweetness of fennel shines through, balanced by the cultured tang of skyr for a finish that’s clean and
elegant. Serve it chilled for a crisp, refreshing starter or warm for something soothing and softly comforting
Ingredients
2 Cup
Extra virgin olive oil, plus more to top
1/2
Large white onion, diced
6
Garlic cloves, roughly chopped
1
Celery stalk, roughly chopped
2
Large fennel bulbs, trimmed, washed, and sliced diced
1/4 Teaspoon
Fennel seeds
4
Medium Yukon poatoes, peeled and diced
6 Cup
Vegetable broth
2
Bay leaves
1 Teaspoon
Fresh thyme leaves
1 Cup
White wine vinegar
Kosher salt, adjust to taste
Freshly ground pepper
1 Cup
Icelandic Provisions Low-Fat Plain Skyr, plus more to top
Chives, to garnish
Fennel pollen, to garnish
Recipe
Step 1
Add the olive oil into large pot and let it heat.
Step 2
Add the white onion, garlic, sliced fennel bulb, celery, fennel seeds and a hefty pinch of salt. Cook the mixture for 15- 20 minutes until most of the water as released and the mixture has reduced in quantity.
Step 3
Once the fennel has cooked, add the potatoes, vegetable broth, bay leaf, thyme leaves, white wine vinegar and fresh black pepper. Add salt to taste and let the soup simmer on medium heat for about 20 minutes until the potatoes are tender.
Step 4
Once the soup is done cooking, remove the bay leaves and pour the soup into a blender and blitz until super smooth.
Step 5
Add the soup back into the pot and let it cool down. Once the soup no longer hot, add the skyr and stir until fully combined.
Step 6
Serve the soup warm or chilled and top with olive oil, skyr, chives and fennel pollen for a beautiful presentation. Enjoy!