Meant to be served cold, this amazing puree of potatoes, celery and carrots will fill and satisfy you for hours on end. Need a quick carb rush? Look no further than this mixed of complex, healthy carbs, naturally seasoned and easy to make.
RecipeSavants.comMeant to be served cold, this amazing puree of potatoes, celery and carrots will fill and satisfy you for hours on end. Need a quick carb rush? Look no further than this mixed of complex, healthy carbs, naturally seasoned and easy to make. Smart Recipes, European Recipes, Fruits & Vegetables Recipes, RecipesFruits & VegetablesEuropeanCarrot VichyssoisePT35MServes 6
Ingredients:
3 Large Leeks1 Clove Garlic4 Small Yukon Gold Potatoes5 Medium Carrots2 cups Water2.5 cups Homemade Chicken Broth0 To Taste Salt And Ground Black Pepper2 cups Whole Milk3 Tablespoons Fresh ChivesIn bowl of cold water, place the chopped leeks and keep aside for about 5 minutes. Drain in colander.
Heat a small greased pan on low heat. Add leeks and garlic and cook, covered for about 12 minutes, stirring occasionally. Cut 2 potatoes into small chunks and slice 3 carrots into ¼-inch-thick rounds. In the pan, add chopped vegetables, water, broth, salt and black pepper and increase the heat to high. Cover the pan partially and bring to a boil. Reduce the heat to medium-low and simmer for about 15-20 minutes. Remove from heat and stir in milk. Keep aside to cool slightly.Add the mixture in a blender in batches and pulse till smooth. Keep aside to cool and then refrigerate until chilled.
Meanwhile, julienne remaining potatoes and carrots finely. in a small pan of boiling water, add the julienned vegetables and cook for about 2-3 minutes. Drain and immediately, transfer to ice-water bath till cool. Drain well and transfer into pureed soup.
Serve this soup with the garnishing of snipped chives.