MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Carrot Vichyssoise
 Categories: Vegetables, Potatoes, Poultry, Dairy
      Yield: 4 Servings

      2 c  Potatoes; peeled, diced
  1 1/4 c  Carrots; sliced
      1    Leek; washed, sliced (white
           - part only)
      3 c  Chicken broth
      1 pn White pepper
      1 ts Salt
      1 c  Heavy cream
           Raw carrot; shredded,
           - for garnish

  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.

  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.

  Stir in pepper, salt and cold cream.

  Serve in chilled bowls with a topping of the shredded carrot.

  Recipe by Chef Albert Stockli, Four Seasons in NYC

  Recipe FROM: https://www.justapinch.com

  Uncle Dirty Dave's Archives

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