Carrot Vichyssoise Recipe

2 large potatoes, peeled and diced

3 large carrots, sliced thinly

1 leek, white part sliced

3 1/2 cups chicken stock, use cube

pepper and salt to taste

2-3 tablespoons cream

2 teaspoons raw grated carrot for garnish

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.

Note: Chilled food needs additional seasoning.

Serves 4

Cooking time: 35 minutes