White Truffle Egg Salad with Fennel Vichyssoise

This was delicious egg salad.  I found the recipe in Sunset magazine.  They got it from the Masterpiece Delicatessen in Denver.  Chef Justin Brunson toasts his bread by putting butter and EVOO in a skillet and toasting one side only.  He wants it soft on the inside and crispy on the outside.  We did our toast in the toaster. 

Ingredients:

8 hard boiled eggs

¼ C mayonnaise (I used light mayonnaise)

¼ C minced onion

1 T capers, rinsed and chopped 

1 ½ t high-quality white truffle oil

½ t kosher salt

1/8 t pepper

Directions:   Mash eggs with remaining ingredients, leaving the eggs a little chunky.

We had a soup and sandwich dinner.  I found this in my Soup of the Day cookbook.  If you have the book it is to be made on May 25^th.  It can be served hot or cold.  We had it hot tonight and will have the remaining cold later in the week, possibly on the 25^th. 

Ingredients:

2 T unsalted butter

1 T EVOO

½ yellow onion, chopped

2 fennel bulbs, stalks and fronds, removed, quartered, cored and thinly sliced

¼ C dry white wine

3 C vegetable broth

1 russet potato peeled and diced

½ C heavy cream

Salt and ground white pepper

Directions:

1.      In a large, heavy pot, melt the butter with the oil over medium-high heat. 

2.      Add the onion and fennel and sauté until the fennel is very soft, 7-9 minutes. 

3.      Add the wine and cook, stirring often for 2 minutes.

4.      Add the broth, bring to a boil and then add the potato. 

5.      Reduce the heat to medium-low and simmer until the potato is very soft, 30-35 minutes. 

6.      Remove from the heat and cool slightly.

7.      I used my immersion blender to puree the soup.

8.      Return the pot to the stove, stir in the cream, and bring to a gentle boil.  Don’t forget to add the salt and pepper.