Recipe

Carrot Vichyssoise Recipe


Carrot Vichyssoise Recipe
Classic recipe from the Four Seasons restaurant in New York and it goes back to 1965. I don't usually like cold "soups" but this one is delicious! It is very elegant, yet simple, and is wonderful at a small dinner party or a luncheon.

Kathye

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Ingredients
  • 2 cups white potatoes, peeled and diced
  • 1 1/4 cups carrots, sliced
  • 1 leek, sliced (white part only)
  • 3 cups chicken stock
  • pinch of white pepper
  • 1/2 teaspoon salt or to taste depending on your chicken stock
  • 1 cup heavy cream
  • shredded raw carrot and mint springs

Directions
  1. Into a heavy saucepan put the potatoes, sliced carrots, leek and chicken stock.
  2. Bring to a boil and simmer for 25 minutes, or until vegetables are tender.
  3. In a blender puree half the mixture at a time for 30 seconds on high.
  4. Empty into a pitcher.
  5. Stir in the pinch of white pepper, the salt and the cream.
  6. Chill for at least 3 hours.
  7. Serve in chilled bowls, with a garnish of shredded raw carrot and a sprig of mint.

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