Title: Carrot ginger vichyssoise
 Categories: Soups & ste, American, Breads, Muffins & r
      Yield: 8 Servings
 
      8 md Carrots -- chop in large
           Piece
      1    Leeks (white part only) --
           Sliced & washed well
      2 md Potatoes, peeled -- chop in
        lg Pieces
      1    Clove garlic -- sliced
      1    One-inch
           Thin
      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.