CARROT COCONUT VICHYSSOISE
Steps:
- 1. Place stock, potatoes, carrots, leeks, and shallot into a medium soup pot. Bring to boil, reduce heat and simmer for 30 minutes, until vegetables are tender. 2. Season with white pepper. Simmer 5 minutes longer. Remove from heat. Add coconut milk. Puree until smooth , add cream.. Put in refridgerator and cool 5 hours.
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