CARROT VICHYSSOISE
Whole milk gives vichyssoise a rich consistency, without the fat of cream.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 181 g, Cholesterol 12 g, Fat 3 g, Fiber 4 g, Protein 7 g, Sodium 718 g
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skl Sohel (Mon)
[email protected]This is a great recipe for a quick and easy weeknight meal.
Agent DARK
[email protected]I'm not a big fan of carrots, but I actually really enjoyed this soup. The leeks and cream helped to balance out the carrot flavor.
Xzondria Turner
[email protected]This soup is a great way to get your kids to eat their vegetables. It's also a very healthy meal.
Nopur Khan
[email protected]This soup is a bit bland for my taste. I think it needs more seasoning.
Dylan Mwamba
[email protected]I love the simplicity of this recipe. It's a great way to showcase the natural flavors of the carrots.
Taqqiyyah Sulaiman
[email protected]This soup is a great way to warm up on a cold day.
MD Sabuse
[email protected]I made this soup for a party and it was a huge hit. Everyone loved it.
JABED ANSARI
[email protected]I'm a vegetarian and I love this soup. It's a great way to get my daily dose of vegetables.
Awo Yaa
[email protected]This soup is a great way to use up leftover carrots. It's also a very affordable meal.
Laxmi Shah
[email protected]I would have liked this soup more if it had been served hot instead of cold.
nabeel niaz
[email protected]I followed the recipe exactly and my soup turned out perfectly. It was so smooth and creamy.
Mughal Sab
[email protected]This soup is so easy to make and it's so flavorful. I love that it's a healthy way to get my kids to eat their vegetables.
Prince Boamah
[email protected]I'm not a big fan of carrots, but I actually really enjoyed this soup. The leeks and cream helped to balance out the carrot flavor.
S S m
[email protected]This is my go-to recipe for carrot vichyssoise. It's always a hit when I serve it to guests.
Andrew Navedo
[email protected]The texture of this soup was a bit too thick for my taste. I think I would have preferred it if it wasもう少し薄かった.
Javier Zamora
[email protected]I've made this soup several times now and it's always a crowd-pleaser. It's a great way to use up leftover carrots and it's also very affordable.
susana aguilar
[email protected]I found this recipe to be a bit bland. I think it needed more seasoning.
Owen Mcglothlin
[email protected]This soup was a hit with my family! Even my picky kids loved it. It's definitely going into my regular rotation of recipes.
Malik Aqib
[email protected]I love this recipe. It's so easy to make and always turns out delicious. I usually add a bit of extra garlic and serve it with a sprinkle of fresh herbs.
Afrostypolarbear
[email protected]This carrot vichyssoise was a delightful and creamy soup. The flavors of the carrots and leeks were perfectly balanced, and the addition of the cream and butter gave it a rich and velvety texture.