Carrot ginger vichyssoise
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Carrot ginger vichyssoise
  Ginger    American    Carrots  
Last updated 6/12/2012 1:12:27 AM. Recipe ID 40425. Report a problem with this recipe.
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      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
        lg Pieces
      1    Clove garlic -- sliced
      1    One-inch
      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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Recipe ID 40425 (Apr 03, 2005)

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