Carrot Vichyssoise

Mikekey K

By
@Mikekey

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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Comments:

Serves:

4

Prep:

15 Min

Cook:

25 Min

Method:

Stove Top

Ingredients

2 c
peeled, diced potatoes
1 1/4 can(s)
sliced carrots
1
leek, washed and sliced (white part only)
3 c
chicken broth
1 pinch
white pepper
1 tsp
salt
1 c
heavy cream
shredded raw carrot, for garnish

Directions Step-By-Step

1
In a sauce pan, combine potatoes, carrots, leek and broth. Bring to a boil and reduce to simmer for 25 minutes, until vegetables are tender.
2
Puree 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.
3
Stir in pepper, salt and cold cream.
Serve in chilled bowls with a topping of the shredded carrot.

About this Recipe

Course/Dish: Cream Soups
Main Ingredient: Vegetable
Regional Style: American