Carrot Vichyssoise
- Comments()
- Yield Serves 6
Ingredients
- 3 large leeks (1 1/2 pounds), white and light-green parts trimmed
- 1 medium clove garlic, minced
- 4 small Yukon Gold potatoes (1 1/2 pounds), peeled
- 5 carrots (9 ounces), peeled
- 2 1/2 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
- 1 1/2 teaspoons salt
- 1/8 teaspoon freshly ground black pepper
- 2 cups whole milk
- 3 tablespoons snipped fresh chives
- Olive-oil, cooking spray
Directions
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Coarsely chop leeks; place in bowl of cold water. Let stand 5 minutes to rid them of dirt and sand; lift out of water; drain in colander.
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Spray bottom of small stockpot with olive-oil spray; place over low heat. Add leeks and garlic; cover and cook, stirring occasionally, until leeks are wilted, about 12 minutes.
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Cut 2 potatoes into small chunks; add to leeks. Slice 3 carrots into 1/4-inch-thick rounds; add to vegetables along with stock, salt, pepper, and 2 cups water. Cover partially, raise heat to high, and bring to a boil. Reduce heat to medium low; cook until vegetables are tender, 15 to 20 minutes. Remove from heat, stir in milk, and puree in blender until smooth. Let stand until cool; refrigerate until cold.
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Meanwhile, finely julienne remaining 2 potatoes and 2 carrots; place in a small pot of boiling water. Boil until just tender, 2 to 3 minutes. Drain; transfer to ice-water bath until cool. Drain; add carrots and potatoes to pureed soup. To serve, divide soup among six bowls, and garnish each with snipped chives.
Although this soup was okay, it was not excellent. It both looks and sounds better than it actually is; I greatly prefer normal Vichyssoise, or Vichyssoise made with Zucchini.
This recipe was really disappointing. No real carrot flavor carried through, which I was hoping for at least a hint of. And the color was sort of beige/flesh and rather unappetizing. I will stick with the traditional version next time...
This recipe was really disappointing...almost no carrot flavor carried over into the soup, which was what I was hoping for a hint of. And the color was not nearly as bright as I had hoped for, it looked sort of beige and unappetizing. I will stick with the classic version next time.
It will freeze fine. Just don't defrost in the microwave--leave the frozen container in the fridge overnite to defrost.
Very light and delicious. Perfect soup for springtime!
Has anyone tried to freeze this?