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Carrot Vichyssoise

chef.jackson's picture
Ingredients
  Potatoes 4 Medium, peeled and sliced
  Carrots 4 Large, scraped and sliced
  Leeks 2 Large, sliced
  Ham bone/Bacon bones 1 1⁄2 Pound (750 Grams)
  Chicken stock 5 Cup (80 tbs)
  Sugar 1 Teaspoon
  Freshly ground black pepper To Taste
  Salt To Taste
  Cream 1 Cup (16 tbs)
  Raw carrot 2 , freshly grated (Or As Required)
Directions

MAKING
1) In a saucepan, combine the potatoes, carrots, leeks, ham or bacon bones and chicken stock together.
2) Cover the pan, bring slowly to a boil and simmer until the vegetables are very soft.
3) Remove the bones, press the soup through a sieve or puree in a blender.
4) Return the soup into the saucepan, stir in the sugar, pepper and salt to taste.
5) Stir in the cream and heat thoroughly.

SERVING
6) Garnish the Carrot Vichyssoise with freshly grated carrot and serve hot.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Carrot
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes
Servings: 
6

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