Carrot Vichyssoise Recipes

Steps:

• Coarsely chop leeks; place in bowl of cold water. Let stand 5 minutes to rid them of dirt and sand; lift out of water; drain in colander.
• Spray bottom of small stockpot with olive-oil spray; place over low heat. Add leeks and garlic; cover and cook, stirring occasionally, until leeks are wilted, about 12 minutes.
• Cut 2 potatoes into small chunks; add to leeks. Slice 3 carrots into 1/4-inch-thick rounds; add to vegetables along with stock, salt, pepper, and 2 cups water. Cover partially, raise heat to high, and bring to a boil. Reduce heat to medium low; cook until vegetables are tender, 15 to 20 minutes. Remove from heat, stir in milk, and puree in blender until smooth. Let stand until cool; refrigerate until cold.
• Meanwhile, finely julienne remaining 2 potatoes and 2 carrots; place in a small pot of boiling water. Boil until just tender, 2 to 3 minutes. Drain; transfer to ice-water bath until cool. Drain; add carrots and potatoes to pureed soup. To serve, divide soup among 6 bowls, and garnish each with snipped chives.

Steps:

• 1. For low fat, heart healthy, use low fat ingredients as shown above.
• 2. In a large saucepan cook leeks, onion, celery and garlic in butter until tender. Add potatoes, broth, and salt. Cook 25-30 minutes. Meanwhile place carrots in 3/4 cup boiling, salted water. Cover and simmer for 6-8 minutes. Drain.
• 3. Place leek mixture in blender and puree. You may need to process in a couple of batches depending on the size of your blender. Return to pan. Mix in cream, milk, and drained carrots. Stir in salt and pepper to taste. Chill. (Soup can be kept in refrigerator in closed containers for several days.) Serve cold. Garnish with chopped chives or carrot curls, if desired.

Steps:

• In a large stock pot melt butter over low heat. Add leeks and onion, cover, and cook for 10 minutes.
• Add potatoes and season with salt and pepper. Add thyme, marjoram, bay leaf and stir well. Cover pot and continue to cook for 12 minutes.
• Add chicken stock and bring to a boil, reduce heat and cook, partially covered for 30 minutes.
• Puree soup in blender or food processor and cool.
• Prior to serving add cream. If you are serving this soup warm you need to reheat the soup slowly so that the cream does not change consistency.

Steps:

• 1. 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.
• 2. 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.
• 3. Stir in pepper, salt and cold cream. Serve in chilled bowls with a topping of the shredded carrot.

Steps:

• 1. In a 3-quart saucepan, place potatoes, chicken broth, carrots, celery, onion, parsley, water, and butter. Bring to a boil over medium heat reduce heat to low, cover, and simmer 20 to 25 minutes or until vegetables are very tender.2. Stir in heavy cream, salt, pepper, and nutmeg. Taste for additional seasoning. Place 2 cups of the mixture at a time in a blender container or food processor bowl. Cover and blend or process until very smooth.3. Soup can be served hot or chilled. If serving hot, reheat over low heat, stirring to prevent scorching. If serving cold, chill several hours. Serve in small bowls or cups.

Steps:

• Melt butter in large saucepan over medium-low heat.
• Add carrots and leeks and cook until leeks are tender, stirring occasionally, about 10 minutes.
• Mix in potatoes and 1/2 teaspoon thyme.
• Add stock and vermouth; simmer until potatoes are tender, about 25 minutes.
• Puree soup in batches (or use an immersion blender) in processor or blender;return to saucepan.
• Add cream, season with salt, pepper and lemon juice.
• (can be prepared 2 days ahead. Cover and refrigerate.).
• Stir over medium heat until warmed through.
• Garnish with minced fresh thyme and serve.

Steps:

• Diagonally cut carrots into 1/8-inch-thick slices. In a heavy saucepan combine butter, carrots, water, and sugar and cook, covered, over low heat, stirring occasionally, until tender, about 15 minutes.

Steps:

• Put carrots in a sauté pan, season aggressively with salt and add a tablespoon of the vinegar. Add cold water until it reaches halfway up the sides of the carrots. Set pan over high heat and bring liquid to a boil.
• Turn heat down to medium and cook, stirring occasionally, until carrots are just cooked through, about 15 minutes. (If pan appears about to dry out during this process, add a splash or two of water.)
• Once carrots are cooked through, discard any excess liquid in the pan. Add remaining tablespoon sherry vinegar to pan, along with the honey, olive oil, shallot and thyme, and cook for about 2 minutes to glaze the carrots. Season to taste with salt and pepper. Serve immediately, or at room temperature, or cold from the refrigerator.

Steps:

• Prepare the soup: Place the stock, potatoes, carrots, leek and shallot into a medium soup pot. Bring to a boil, reduce heat and simmer for 30 minutes, until vegetables are very tender.
• Season with white pepper. Simmer for 5 minutes longer. Add in the coconut milk. Remove from heat. Transfer to a blender and purée until smooth. You can also use an immersion blender right in the pot and purée for a full 3 minutes. Stir in the soymilk or light cream.
• Place the soup in the refrigerator and cool for at least 5 hours.
• Prepare the garnish: Place the balsamic vinegar and molasses into a small pot. Bring to a boil, reduce heat and simmer on low for 6 to 8 minutes, until reduced by half. Place in refrigerator, it will get thicker as it cools.
• To serve, ladle the soup into bowls. With the tip of a spoon, or a squirt bottle, add a swirl of the balsamic to each bowl.