Carrot vichyssoise with orange nectar
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Shallots; chopped | |
| 3 | Carrots; sliced | |
| 3 | Very large leeks ( white part only), sliced | |
| 2 | mediums | Potatoes; diced |
| 1 | Celery rib; diced | |
| 2 | tablespoons | Butter |
| 2 | cups | Fresh cream |
| 1 | tablespoon | Orange rind; grated |
| 3 | tablespoons | Orange juice |
| 1 | tablespoon | Grated ginger root |
| Salt and pepper; to taste | ||
| 6 | cups | Chicken stock |
Directions
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