November 18: National Vichyssoise Day

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Carrot Vichyssoise
 Categories: Vegetables, Potatoes, Poultry, Dairy
      Yield: 4 Servings
 
      2 c  Peeled, diced potatoes
  1 1/4 c  Sliced carrots
      1    Leek; washed, sliced (white
           - part only)
      3 c  Chicken broth
      1 pn White pepper
      1 ts Salt
      1 c  Heavy cream
           Shredded raw carrot; garnish
 
  In a sauce pan, combine potatoes, carrots, leek and
  broth. Bring to a boil and reduce to simmer for 25
  minutes, until vegetables are tender.
  
  Puree half of the cooked vegetables and broth in a
  blender for 30 seconds. Empty into mixing bowl and
  repeat with remaining vegetables. Refrigerate until well
  chilled.
  
  Stir in pepper, salt and cold cream.
  
  Serve in chilled bowls with a topping of the shredded
  carrot.
  
  By chef Albert Stockli - Four Seasons in NYC
  
  RECIPE FROM: https://www.justapinch.com
  
  Uncle Dirty Dave's Archives
 
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