Serves: 6
Total Calories: 472
1. Combine potatoes, carrots, leeks or onion, boiling water, bouillon, and salt in large heavy saucepan. Cook, covered until very tender, about 25 minutes. Purée in blender or food processor. Beat in butter, heavy cream, and Tabasco® to taste.
2. Chill and serve cold or reheat over low heat, beating with wire whisk to blend well. Top with a bit of minced parsley.
Note: You may want to season with more Tabasco® if soup is to be served cold.
This Carrot Vichy Soup recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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