Carrot Vichssoise


2 cups chopped, peeled white potatoes
1 leek, white part only, sliced
1 1/4 cups sliced carrots
3 cups vegetable or chicken broth
1 teaspoon salt Dash of white pepper
1 cup heavy cream
Shredded raw carrot (for garnish)


In a large soup pot over medium heat, add potatoes, leek, carrots, and vegetable or chicken broth.

Increase heat and bring just to a boil.

Reduce heat, cover, and simmer for 25 to 30 minutes or until vegetables are tender.

Remove from heat and let cool 10 to 15 minutes.

In a food processor or blender, puree mixture until smooth.


The soup can be made 1 to 2 days in advance up until this stage. Refrigerate until ready to finish.

To serve, stir in white pepper, salt, and cream. Serve in chilled bowls with a topping of shredded raw carrot.

Makes 4 to 6 servings.

1 comment:

  1. Beautiful soup which I can have anytime of the day... WOnderful click as well.