CARROT VICHYSSOISE

Carrot Vichyssoise image

Number Of Ingredients 12

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2 russet potatoes medium, peeled and cubed (about 2 cups)
1 (10 1/2-ounce) can chicken broth double-strength
1 cup carrot sliced
1 cup celery sliced
1/2 cup onion chopped
1/4 cup parsley chopped fresh
1/4 cup water or vermouth
1 tablespoon butter
2 cups heavy cream
1/2 teaspoon salt
1/8 teaspoon black pepper ground
1/8 teaspoon nutmeg ground

Steps:

1. In a 3-quart saucepan, place potatoes, chicken broth, carrots, celery, onion, parsley, water, and butter. Bring to a boil over medium heat reduce heat to low, cover, and simmer 20 to 25 minutes or until vegetables are very tender.2. Stir in heavy cream, salt, pepper, and nutmeg. Taste for additional seasoning. Place 2 cups of the mixture at a time in a blender container or food processor bowl. Cover and blend or process until very smooth.3. Soup can be served hot or chilled. If serving hot, reheat over low heat, stirring to prevent scorching. If serving cold, chill several hours. Serve in small bowls or cups.

Nutrition Facts : Nutritional Facts Serves