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Carrot Vichyssoise


By Chef Marla - 5/23/2013

Carrot soup with basil
  Photo Credit: finaeva_i / Shutterstock.com

Vichyssoise is a creamy classic French soup. Traditionally it's a mix of pureed potatoes, leeks, and chicken stock, but we've substituted lovely orange carrots and vegetable stock to make this soup vegetarian. Served chilled, it is simply delicious and refreshing on a hot afternoon.

Ingredients

3 cups vegetable stock
1 large russet potato, peeled and diced
2 carrots, thinly sliced
1 cup half and half
Pinch ground nutmeg
Salt
White pepper

Chefs Tip: * Hot liquids expand when blended, so be careful not to fill the jar of the blender more than halfway full (puree in batches if necessary). To prevent the liquid from spattering, remove the cap from the hole in the blender lid, and cover carefully with a towel while blending.

Directions

In a medium saucepan, over medium-high heat, add stock, potatoes and carrots. Bring to a boil then reduce heat and cover. Add pinch of nutmeg, salt and pepper to taste. Simmer about 20 minutes or until tender.

*Puree mixture in a blender, in small batches until smooth. Transfer into a container and allow to cool. Refrigerate for 4 hours or until well chilled.


 








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