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Carrot Vichyssoise The Four Seasons

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Carrot Vichyssoise The Four Seasons
Treasury of Great Recipes:
Famous Recipes of the World's Foremost Restaurants
Adapted for the American Kitchen
by Vincent and Mary Price, 1965, Ampersand Press, Inc.

2 cups peeled, diced potatoes
1 1/4 cups sliced carrots
1 leek, sliced (white part only)
3 cups chicken stock
A pinch of white pepper
1 teaspoon salt
1 cup cream
Garnish: shredded carrot

1. Into a large saucepan place diced potatoes, sliced carrots, leek, and 3
cups chicken stock. Bring to a boil and simmer for 25 minutes, or until vegetables are tender.
2. In an electric blender purée half the vegetables and liquid at a time for
30 seconds on high speed. (Or you can purée with a food mill.) Empty
into mixing bowl or pitcher.
3. Stir in white pepper, salt and cream.
4. Serve in chilled bowls, icy cold, with a topping of shredded carrot.
Serves 4 to 6.
 

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