Tuesday, December 27, 2011
Miss Betsy's Carrot Vichyssoise
I intended to make conventional Vichyssoise today, but added garlic cloves and carrots to give the soup a new twist. And not only is this soup lovely to look at, it is lovely to eat. It is a winter soup, rich and filling. Not to mention simple to make. You need-
3 leeks (White portion of stalk), cut into small pieces.
4 Yukon Gold potatoes, peeled and diced.
3 medium carrots, peeled and diced.
2 15 oz cans chicken broth.
1 cup of water.
Sea salt, to taste.
1/4 cup of heavy cream.
1/3 stick of butter.
1/4 teaspoon Herbs de Provence.
3 peeled garlic cloves.
Put the broth and water in a large sauce pan. Add the vegetables, the butter, and the herbs. Cover and heat over low medium until all the vegetables are tender. Then strain the vegetables through a colander, puree them in a food processor and then add them back into the broth. Add the heavy cream and stir well. Taste, and salt as needed.
This should serve at least six.