CARROT VICHYSSOISE
Original recipe created by chef Albert Stockli in 1959 at the Four Seasons in NYC. Cook time does not include refrigeration time.
Provided by Mikekey *
Categories Cream Soups
Time 40m
Number Of Ingredients 8
Steps:
- 1. In a sauce pan, combine potatoes, carrots, leek and broth. Bring to a boil and reduce to simmer for 25 minutes, until vegetables are tender.
- 2. Puree half of the cooked vegetables and broth in a blender for 30 seconds. Empty into mixing bowl and repeat with remaining vegetables. Refrigerate until well chilled.
- 3. Stir in pepper, salt and cold cream. Serve in chilled bowls with a topping of the shredded carrot.
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Marvin Rodas
[email protected]I'm not a fan of vichyssoise in general, but this recipe was pretty good. I think I would have liked it more if it had been served cold.
Born2kill.
[email protected]This is the best carrot soup I've ever had! It's so creamy and flavorful. I highly recommend it.
Pyae Pyae
[email protected]I'm allergic to carrots, so I substituted them with parsnips. It turned out just as delicious!
Oluwatomiloba Dada
[email protected]This carrot vichyssoise is a great make-ahead meal. You can make it a day or two in advance and then just reheat it when you're ready to serve. It's also a great soup to freeze for later.
sa On
[email protected]I made this soup for my family and they all loved it! Even my picky kids ate it without complaint. It's a great way to get your kids to eat their vegetables.
Nur Nupor
[email protected]This carrot vichyssoise is the perfect soup for a dinner party. It's elegant and delicious, and it's sure to impress your guests.
Dennie Weaver
[email protected]This soup was a disaster! The carrots were undercooked and the soup was bland and watery. I followed the recipe exactly, so I'm not sure what went wrong.
Chiran Chaudhary
[email protected]I'm not a huge fan of carrot soup, but this recipe changed my mind. The carrots were perfectly cooked and the soup was incredibly flavorful. I'll definitely be making this again.
123 125
[email protected]This is my new favorite soup! It's so easy to make and it's packed with flavor. I love the combination of carrots, leeks, and potatoes. It's the perfect comfort food for a cold day.
Mohammad Ajaz Shah Official
[email protected]The soup was a bit too thick for my liking, but the flavor was good. I think I'll try adding more liquid next time.
Linda Laura
[email protected]This carrot vichyssoise is a great way to use up leftover carrots. It's also a very affordable dish to make. I like that it can be served hot or cold, depending on your preference.
Alex Gii
[email protected]Meh.
Brianne browning
[email protected]5 stars! This soup is a must-try for carrot lovers. The carrots and leeks give it a wonderful flavor and the addition of cream makes it extra rich and creamy. I served it with a side of crusty bread and it was the perfect meal.
Nasiliele Mathe
[email protected]A bit too bland for my taste. I think it needed more seasoning. However, the texture was nice and smooth.
Lutuf Ali Merani
[email protected]Easy to make and absolutely delicious! I used vegetable broth instead of chicken broth and it turned out great. Served it with a dollop of crème fraîche and it was perfect. Highly recommend!
Valeria Arias
[email protected]This carrot vichyssoise was a delightful surprise! The flavors were so well-balanced and the texture was incredibly smooth. I loved the addition of the carrots, which gave the soup a nice sweetness. Will definitely be making this again!