Carrots
Giclee Print
Ochoa, Isy
Buy at AllPosters.com

La Belle Cuisine - More Soup Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...is an act of integrity, and faith."

Carrot Vichyssoise The Four Seasons

"Of soup and love, the first is best."
~ Spanish Proverb

Recipe of the Day Categories:

   Recipe Home

   Recipe Index

   Appetizers

   Beef

   Beverage

   Bread

   Breakfast

   Cake

   Chocolate

   Cookies

   Fish

   Fruit

   Main Dish

   Pasta

   Pies

   Pork

   Poultry

   Salad

   Seafood

   Side Dish

   Soup

   Vegetable

  Surprise!

Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!

 
Fresh from the Garden
Photographic Print
FogStock
Buy at AllPosters.com

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.
 

Index - Soup Recipe Archives
Basic Stock Recipes
Recipe Archives Index