carrot vichyssoise
Original recipe created by chef Albert Stockli in 1959 at the Four Seasons in NYC. Cook time does not include refrigeration time.
prep time
15 Min
cook time
25 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 2 cups peeled, diced potatoes
- 1 1/4 cans sliced carrots
- 1 - leek, washed and sliced (white part only)
- 3 cups chicken broth
- 1 pinch white pepper
- 1 teaspoon salt
- 1 cup heavy cream
- - shredded raw carrot, for garnish
How To Make carrot vichyssoise
-
Step 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.
-
Step 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.
-
Step 3Stir in pepper, salt and cold cream. Serve in chilled bowls with a topping of the shredded carrot.
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