Carrot vichyssoise with orange nectar

Yield: 1 Servings

Measure Ingredient
6 \N Shallots; chopped
3 \N Carrots; sliced
3 \N Very large leeks ( white part only), sliced
2 mediums Potatoes; diced
1 \N Celery rib; diced
2 tablespoons Butter
2 cups Fresh cream
1 tablespoon Orange rind; grated
3 tablespoons Orange juice
1 tablespoon Grated ginger root
\N \N Salt and pepper; to taste
6 cups Chicken stock

1.Melt the butter in a stockpot.

2. Add leeks and cook until soft.

3. Add shallots and celery and cook 1 minute 4. Add carrots and cook 2 minutes 5. Add potatoes and cook 3 minutes 6. Pour in broth, salt and pepper and simmer 30 to 40 minutes partially covered until vegetables are tender.

7. Put everything in a blender ( do it in 2 parts) and run the machine until soup becomes smooth

8. Let cool and chill at least 6 hours.

9. Stir in cream, rind, orange juice and ginger 10 serve decorated with a slice of orange peel.

Recipe by: Miriam Podcameni Posvolsky Posted to MC-Recipe Digest V1 #879 by Leon & Miriam Posvolsky <miriamp@...> on Nov 02, 1997

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