carrot vichyssoise
(3 ratings)
Original recipe created by chef Albert Stockli in 1959 at the Four Seasons in NYC. Cook time does not include refrigeration time.
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(3 ratings)
yield
4 serving(s)
prep time
15 Min
cook time
25 Min
method
Stove Top
Ingredients For carrot vichyssoise
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2 cpeeled, diced potatoes
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1 1/4 cansliced carrots
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1leek, washed and sliced (white part only)
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3 cchicken broth
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1 pinchwhite pepper
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1 tspsalt
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1 cheavy cream
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shredded raw carrot, for garnish
How To Make carrot vichyssoise
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1In a sauce pan, combine potatoes, carrots, leek and broth. Bring to a boil and reduce to simmer for 25 minutes, until vegetables are tender.
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2Puree half of the cooked vegetables and broth in a blender for 30 seconds. Empty into mixing bowl and repeat with remaining vegetables. Refrigerate until well chilled.
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3Stir in pepper, salt and cold cream. Serve in chilled bowls with a topping of the shredded carrot.
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