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Carrot Vichyssoise

the.instructor's picture
Ingredients
  Leeks 5 , thinly sliced to 3/4 cup
  Onion 1 Medium, thinly sliced
  Thinly sliced celery 1⁄2 Cup (8 tbs)
  Butter/Margarine 2 Tablespoon
  Peeled sliced potatoes 4 Cup (64 tbs)
  Chicken broth 2 Cup (32 tbs)
  Salt 1⁄2 Teaspoon
  Shredded carrots 2 Cup (32 tbs) (5 Medium)
  Light cream 1 1⁄2 Cup (24 tbs)
  Milk 1 Cup (16 tbs)
Directions

Cook leeks, onion, and celery in butter till tender.
Add potatoes, broth, and 1/2 teaspoon salt.
Cook 25 to 30 minutes.
Meanwhile, place carrots in 1/2 cup boiling salted water.
Cover; simmer 6 to 8 minutes.
Drain.
Rub leek mixture through fine sieve or puree in blender.
Add light cream, milk, and drained carrots.
Season to taste with salt.
Chill.
Spoon into pint containers.
Seal, label, and refrigerate.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Chilling
Ingredient: 
Carrot
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
0 Minutes
Servings: 
4

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