Carrot ginger vichyssoise
Ginger American Carrots
Last updated 6/12/2012 1:12:27 AM. Recipe ID 40425. Report a problem with this recipe.
Title: Carrot ginger vichyssoise
Categories: Soups & ste, American, Breads, Muffins & r
Yield: 8 Servings
8 md Carrots -- chop in large
1 Leeks (white part only) --
Sliced & washed well
2 md Potatoes, peeled -- chop in
1 Clove garlic -- sliced
2 tb Olive oil
2 Bay leaves
8 c Chicken stock
1 ts Kosher salt
1/2 ts Fresh ground black pepper
1 c Cream
Ginger root slice -- sliced
STEP ONE: Warm the olive oil in a soup pot and slowly cook the garlic
and ginger until soft. Add the leeks, raise the heat, and cook until
the leeks begin to wilt. Add the carrots, potatoes, bay leaves,
chicken stock, 1 teaspoon salt, 1/2 teaspoon pepper, and bring to a
boil. Reduce heat and cook slowly until all the vegetables are soft.
STEP TWO: Carefully puree the soup in a blender at low speed until
very smooth. Return to the pot and add the cream and adjust the salt
and pepper. Place into a storage container and cool to room
temperature before refrigerating.
STEP THREE: Adjust the seasoning and consistency if needed before
serving. Serve in chilled soup bowls and garnish with snipped chives.
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