Carrot Vichyssoise Recipe |
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You will need :- 2 large potatoes, peeled and diced 3 large carrots, sliced thinly 1 leek, white part sliced 3.5 cups chicken stock, use cube pepper and salt to taste 2-3 tablespoons cream 2 teaspoons raw grated carrot for garnish
Cooking Time :- 35 minutes
Place
potatoes, carrots and leek into deep or shallow fry pan with the stock.
Bring to the boil, then reduce heat to simmer and cook until vegetables
are tender, about 25 minutes. Puree vegetables in blender or sieve.
Season to taste with salt and pepper. If serving hot, reheat and
stir in cream at the last moment. Add cream with seasoning if soup is
to be served chilled. Serves 4.
Note
Chilled food needs additional seasoning.
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