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. Smart Recipes, European Recipes, Fruits & Vegetables Recipes, Recipes Fruits & Vegetables European Carrot Vichyssoise Carrot Vichyssoise Recipe | PT35M Serves 6 Ingredients: 3 Large Leeks 1 Clove Garlic 4 Small Yukon Gold Potatoes 5 Medium Carrots 2 cups Water 2.5 cups Homemade Chicken Broth 0 To Taste Salt And Ground Black Pepper 2 cups Whole Milk 3 Tablespoons Fresh Chives In 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.

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