MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Carrot Vichyssoise
Categories: Vegetables, Potatoes, Poultry, Dairy
Yield: 4 Servings
2 c Potatoes; peeled, diced
1 1/4 c Carrots; sliced
1 Leek; washed, sliced (white
- part only)
3 c Chicken broth
1 pn White pepper
1 ts Salt
1 c Heavy cream
Raw carrot; shredded,
- for garnish
In a sauce pan, combine potatoes, carrots, leek, and broth. Bring
to a boil and reduce to simmer for 25 minutes, until vegetables are
tender.
Puree half of the cooked vegetables and broth in a blender for
30 seconds. Empty into mixing bowl and repeat with remaining
vegetables. Refrigerate until well chilled.
Stir in pepper, salt and cold cream.
Serve in chilled bowls with a topping of the shredded carrot.
Recipe by Chef Albert Stockli, Four Seasons in NYC
Recipe FROM:
https://www.justapinch.com
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