CARROT VICHYSSOISE
Original recipe created by chef Albert Stockli in 1959 at the Four Seasons in NYC. Cook time does not include refrigeration time.
Provided by Mikekey *
Categories Cream Soups
Time 40m
Number Of Ingredients 8
Steps:
- 1. In a sauce pan, combine potatoes, carrots, leek and broth. Bring to a boil and reduce to simmer for 25 minutes, until vegetables are tender.
- 2. Puree half of the cooked vegetables and broth in a blender for 30 seconds. Empty into mixing bowl and repeat with remaining vegetables. Refrigerate until well chilled.
- 3. Stir in pepper, salt and cold cream. Serve in chilled bowls with a topping of the shredded carrot.
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