Carrot Vichyssoise


Serves: 6
Total Calories: 589

Ingredients

2 russet potatoes medium, peeled and cubed (about 2 cups)
1 (10 1/2-ounce) can chicken broth double-strength
1 cup carrot sliced
1 cup celery sliced
1/2 cup onion chopped
1/4 cup parsley chopped fresh
1/4 cup water or vermouth
1 tablespoon butter or margarine
2 cups half and half
1/2 teaspoon salt
1/8 teaspoon black pepper ground
1/8 teaspoon nutmeg ground
Finely grated carrot or chopped chives

Directions:

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.

Stir in half-and-half, 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.

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 and garnish with grated carrot or chives.

Nutritional Facts:

Serves: 6
Total Calories: 589
Calories from Fat: 126

This Carrot Vichyssoise recipe is from the The Soup Collection Cookbook. Download this Cookbook today.


More Recipes from the The Soup Collection Cookbook:
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Avocado Soup
Black Beans and Rice Soup
Carrot Vichyssoise
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Cold Cucumber Soup
Crab and Shrimp Bisque
Creamy Broccoli Soup
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French Onion Soup
Fresh Mushroom Soup
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Ham and Cabbage Soup
Ham and Corn Chowder
Ham and Vegetable Soup
Hearty Beef Barley Soup
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Hungarian Goulash Soup
Italian Sausage Stew
Lettuce and Pea Soup
Louisiana Gumbo
Meal-in-One Mexican Corn Soup
Meatball Soup
Mulligatawny Soup
New England Clam Chowder
Oriental Soup
Overnight Bean Soup
Pier One Bisque
Potato Chowder
Potato Chowder with Clams
Quick Minestrone
Rich Cream of Spinach Soup
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Seafood Chowder
Shrimp Creole Soup
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