A chilled French soup, vichyssoise includes leeks and potatoes; here, I’ve added fennel for anise notes. To rinse the leeks, slice and transfer to a large bowl full of water. Swish around until no dirt remains, replacing the water a couple of times if necessary, then drain.

MAKES 8 SCANT CUPS (ABOUT 4 SERVINGS)

INGREDIENTS

• 2 tablespoons vegan butter
• 2 leeks, trimmed, halved, sliced, and rinsed (2 cups)
• 1/2 large fennel bulb, trimmed, cored, and coarsely chopped (1 cup)
• 1 starchy medium-large potato, such as Idaho or russet, peeled and thinly sliced (2 scant cups)
• 2 tablespoons white whole-wheat flour
• 2 1/2 cups low-sodium vegetable stock
• 1/2 teaspoon kosher salt
• 4 grinds black pepper
• 1 cup plain unflavored cashew milk
• 1/4 cup minced fresh chives

PREPARATION

1. Add the butter to a Dutch oven and melt over medium heat.
2. Once the butter is melted, add the leeks and fennel, cover, and cook until tender, about 8 minutes.
3. Add the potato and flour, and stir until the flour is absorbed, about a minute.
4. Add the stock, salt, and pepper, and bring to a boil over high heat.
5. Cover and reduce the heat to medium low to low. Simmer until the potato is very tender, about 30 minutes.
6. Carefully transfer the mixture to a food processor or blender.
7. Add the cashew milk and puree until very smooth, about 45 seconds.
8. Chill until cold.
9. Serve, garnishing with the chives.