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

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

2 c Peeled, diced potatoes
1 1/4 c Sliced carrots
1 Leek; washed, sliced (white
- part only)
3 c Chicken broth
1 pn White pepper
1 ts Salt
1 c Heavy cream
Shredded raw carrot; 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.

By chef Albert Stockli - Four Seasons in NYC

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

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