carrot vichyssoise
This recipe is posted in memory of a friend of mine who was a chef in Monterey, CA, in the 1970's. I haven't made it for a long time and don't have a picture but it is good and different. For Roger.
prep time
20 Min
cook time
25 Min
method
---
yield
4 pints
Ingredients
- VICHYSSOISE:
- 5 - leeks, cleaned and thinly sliced
- 1 - onion, thinly sliced
- 1/2 cup thinly sliced celery
- 1 clove garlic, minced
- 2 tablespoons butter (or for low fat use olive oil)
- 4 cups sliced, peeled potatoes
- 2 cups chicken broth ( ok to use fat free or vegetarian broth)
- 1/2 teaspoon salt
- 2 cups shredded carrots (about 5 large carrots)
- 1 1/2 cups light cream (low fat ok)
- 1 cup milk (low fat ok)
- GARNISH:
- - garnish with chopped chives or carrot curls
How To Make carrot vichyssoise
-
Step 1For low fat, heart healthy, use low fat ingredients as shown above.
-
Step 2In a large saucepan cook leeks, onion, celery and garlic in butter until tender. Add potatoes, broth, and salt. Cook 25-30 minutes. Meanwhile place carrots in 3/4 cup boiling, salted water. Cover and simmer for 6-8 minutes. Drain.
-
Step 3Place leek mixture in blender and puree. You may need to process in a couple of batches depending on the size of your blender. Return to pan. Mix in cream, milk, and drained carrots. Stir in salt and pepper to taste. Chill. (Soup can be kept in refrigerator in closed containers for several days.) Serve cold. Garnish with chopped chives or carrot curls, if desired.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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Category:
Vegetable Soup
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