Home ] Up ]


Carrot Vichyssoise

This is a nice variation on a classic.

2 cups chopped, peeled white potatoes
1 1/2 cups sliced carrots
3 leeks, white part only, sliced
5 cups chicken broth
1 tsp. salt
Dash of white pepper
1 cup half and half (fat free is OK)
For Garnish:
sour cream

Combine potatoes, carrots, leeks and broth in a large saucepan.  Bring to boil,
then simmer, uncovered for 25 minutes or until vegetables are tender.  Puree
vegetables and liquid in batches in a blender.  Empty into mixing bowl.  Stir in
salt, white pepper, and half and half. Chill well.  Serve in cups or mugs garnished
with sour cream and chives.
6 servings.


Back Home Up Next