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RECIPE 7
Carrot Vichyssoise
GRANNY SAYS: Here is
something unique! Thanks to the carrots, this elegant cold soup is pale pink! And if all that whipping cream
seems too heavy, you can replace it with light table cream, if you
prefer. (I've even made it with whole milk!)
| 1 tbsp. butter |
3/4 lb. carrots, sliced |
| 1 leek, sliced (white part only) |
1/2 tsp. minced thyme |
| Approx. 1 lb. potatoes, peeled |
3-1/2 cups chicken stock |
| 1/4 cup white cooking wine |
1 cup whipping cream |
| 1 tsp. fresh lemon juice |
Salt and pepper to taste |
- Cut vegetables fine.
- Sauté carrots and leeks in melted butter about 10 minutes or
until tender.
- Combine with potatoes, stock, wine, and 1/4 tsp. thyme.
- Simmer until potatoes are very tender (about 25 minutes).
- Cool.
- Puree soup and return to pan, add cream and season with salt,
pepper, and lemon juice.
- Serve chilled, garnished with remaining thyme.
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