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Gallery Carrot Vichyssoise Recipe Summary Servings: 6
Ingredients Ingredient Checklist 3 large leeks (1 1/2 pounds), white and light-green parts trimmed 1 medium clove garlic, minced 4 small Yukon Gold potatoes (1 1/2 pounds), peeled 5 carrots (9 ounces), peeled 2 1/2 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat 1 1/2 teaspoons salt 1/8 teaspoon freshly ground black pepper 2 cups whole milk 3 tablespoons snipped fresh chives Olive-oil cooking spray
Cook’s Notes Use a blender, not a food processor, to puree this soup, or it will become gummy.
Gallery Carrot Vichyssoise
Recipe Summary Servings: 6
Gallery
Carrot Vichyssoise
Carrot Vichyssoise
Carrot Vichyssoise
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
Ingredients
Ingredients
- 3 large leeks (1 1/2 pounds), white and light-green parts trimmed 1 medium clove garlic, minced 4 small Yukon Gold potatoes (1 1/2 pounds), peeled 5 carrots (9 ounces), peeled 2 1/2 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat 1 1/2 teaspoons salt 1/8 teaspoon freshly ground black pepper 2 cups whole milk 3 tablespoons snipped fresh chives Olive-oil cooking spray
Directions
Coarsely chop leeks; place in bowl of cold water. Let stand 5 minutes to rid them of dirt and sand; lift out of water; drain in colander.
Spray bottom of small stockpot with olive-oil spray; place over low heat. Add leeks and garlic; cover and cook, stirring occasionally, until leeks are wilted, about 12 minutes.
Cut 2 potatoes into small chunks; add to leeks. Slice 3 carrots into 1/4-inch-thick rounds; add to vegetables along with stock, salt, pepper, and 2 cups water. Cover partially, raise heat to high, and bring to a boil. Reduce heat to medium low; cook until vegetables are tender, 15 to 20 minutes. Remove from heat, stir in milk, and puree in blender until smooth. Let stand until cool; refrigerate until cold.
Meanwhile, finely julienne remaining 2 potatoes and 2 carrots; place in a small pot of boiling water. Boil until just tender, 2 to 3 minutes. Drain; transfer to ice-water bath until cool. Drain; add carrots and potatoes to pureed soup. To serve, divide soup among 6 bowls, and garnish each with snipped chives.
Cook’s Notes Use a blender, not a food processor, to puree this soup, or it will become gummy.
Cook’s Notes
Use a blender, not a food processor, to puree this soup, or it will become gummy.
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All Reviews for Carrot Vichyssoise
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All Reviews for Carrot Vichyssoise
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Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
