Carrot Vichyssoise
From kathye 18 years ago
- 30 minutes to make
- Serves 4
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.
Ingredients
- 2 cups white potatoes, peeled and diced shopping list
- 1 1/4 cups carrots, sliced shopping list
- 1 leek, sliced (white part only) shopping list
- 3 cups chicken stock shopping list
- pinch of white pepper shopping list
- 1/2 teaspoon salt or to taste depending on your chicken stock shopping list
- 1 cup heavy cream shopping list
- shredded raw carrot and mint springs shopping list
How to make it
- 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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