Family estates in tuscany

Carrot Vichyssoise Soup

Carrot Vichyssoise Soup
2 cups chopped, peeled white potatoes
1 leek, white part only, sliced
1 1/4 cups sliced carrots
3 cups vegetable or chicken broth
1 teaspoon salt
Dash of white pepper
Shredded raw carrot (for garnish)
Trim and clean leeks (see box on right); thinly slice the white portion.

In a large soup pot over medium heat, add potatoes, leek, carrots, and vegetable or chicken broth. Increase heat and bring just to a boil. Reduce heat, cover, and simmer for 25 to 30 minutes or until vegetables are tender. Remove from heat and let cool 10 to 15 minutes.

In a food processor or blender, puree mixture until smooth. NOTE: The soup can be made 1 to 2 days in advance up until this stage. Refrigerate until ready to finish.

To serve, stir in white pepper, salt. Serve in chilled bowls with a topping of shredded raw carrot.

Makes 4 to 6 servings.

# 20/07/2007 in my recipies

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