Carrot Vichyssoise

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Carrot Vichyssoise

source: 101 Vegetarian Recipes by: Corinne T. Netzer

 

 

" This rich soup is classically made from potato and leek and cream. It

is served both cold and hot, and is traditionally garnished with chopped

chives. In this version, carrots, leeks and potatos are combined along

with seasonings and skim milk. Top with a sprinkle of chopped scallion,

snipped chives or dill, serve with sesame bread sticks, melba toast or

matzo crackers. "

 

2 tsp. vegetable oil

2 large leeks, white bulb only, well rinsed and chopped

1 clove garlic, chopped

3 cups vegetable stock or water

2 medium potatos, peeled and cubed

2 medium carrots, cut into 1 inch slices

1 cup evaporated skim milk(or soy milk)

salt and freshly ground pepper to taste

2 tbs. finely minced scallions or chopped chives

 

1. Heat oil in a nonstick soup pot. Add leeks and garlic and cook,

stirring frequently, over medium-low heat for about 8 minutes or until

leeks are tender; do not brown.

 

2. Add stock, potatos, and carrots to pot. Cover, reduce heat to low

and simmer very gently for about 30 minutes or until potatos and carrots

are very tender. Remove from heat and let soup cool slightly.

 

3. Transfer soup to a food processor and process until smoothly pureed,

then return to soup pot.

 

4. stir in milk and season to taste with salt and pepper. Cook over

very low heat, stirring frequently, for about 5 minutes or until

ingredients are hot and throughly blended. If soup is too thick, add a

little water. Remove from heat and cool to room temperature. Cover and

refrigerate until well chilled.

 

5. To serve, stir soup and transfer to individual chilled bowls;

sprinkle top of each with 1/2 tablespoon scallions or chives

 

serves 4

per serving: 205 calories; 7.5 grams protein; 33.7 grams

carbohydrates;3.1 grams fat; 2.5 milligrams cholesterol ( if made with

real milk); 155 milligrams sodium (without salting).