2 cpeeled, diced potatoes
1 1/4 can(s)sliced carrots
1leek, washed and sliced (white part only)
3 cchicken broth
1 pinchwhite pepper
1 cheavy cream
·shredded raw carrot, for garnish
How to Make Carrot Vichyssoise
- 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.
- 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.
- Stir in pepper, salt and cold cream.
Serve in chilled bowls with a topping of the shredded carrot.