Recipe

Carrot Vichyssoise Recipe

	Kathye / All my dishes 1 year, 8 months ago 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. Prep:10m Cook:30m Servings:4	Kathye
	classic recipe

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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

Into a heavy saucepan put the potatoes, sliced carrots, leek and chicken stock.

Bring to a boil and simmer for 25 minutes, or until vegetables are tender.

In a blender puree half the mixture at a time for 30 seconds on high.

Empty into a pitcher.

Stir in the pinch of white pepper, the salt and the cream.

Chill for at least 3 hours.

Serve in chilled bowls, with a garnish of shredded raw carrot and a sprig of mint.

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