Carrot Vichyssoise
Servings: 4
Total Time: 5 hours 40 minutes
Ingredients
2 cups peeled sliced potatoes
2 cup peeled sliced carrots
3 cups cleaned sliced white of leeks
1 tsp kosher salt
1/8 tsp white pepper
3 cups vegetable broth
2 cups water
1 cup heavy cream
2 TBSP snipped chives
Directions
1. Place the potatoes, carrots, leeks, salt, pepper, vegetable broth, and water in a stock pot or Dutch oven and place over high heat.
2. Bring to a boil and then reduce to a simmer and partially cover the pot with a lid. Simmer for 40 minutes or until the vegetables are very tender.
3. Puree the soup in 2-3 batches in a blender until very smooth.
4. Chill the soup in the refrigerator for at least 4 hours, until well chilled.
5. Whisk the cream into the chilled soup.
6. Taste and add more salt and pepper if needed. Stir in half of the chives.
7. Serve in chilled bowls sprinkled with the remaining chives.
2. Bring to a boil and then reduce to a simmer and partially cover the pot with a lid. Simmer for 40 minutes or until the vegetables are very tender.
3. Puree the soup in 2-3 batches in a blender until very smooth.
4. Chill the soup in the refrigerator for at least 4 hours, until well chilled.
5. Whisk the cream into the chilled soup.
6. Taste and add more salt and pepper if needed. Stir in half of the chives.
7. Serve in chilled bowls sprinkled with the remaining chives.
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