Carrot Vichyssoise
Submitted by lugar
This silky chilled carrot vichyssoise blends sweet carrots, leeks, and potatoes with a whisper of dill and nutmeg. A refreshing cold soup that’s ready to chill and thrill.
YIELD
4 servingsPREP
20 minCOOK
25 minREADY
6 hrsThink classic French vichyssoise, but with a gorgeous golden twist. Sweet carrots join forces with tender leeks and potatoes, all simmered in chicken broth and pureed into velvet.
A hit of dried dill and warm nutmeg lifts every spoonful, while hours in the fridge let all those flavors meld into something truly elegant.
Serve it ice-cold on a sweltering summer evening and watch your guests reach for seconds before the main course even arrives.
Chef Tips
- Chill the soup for at least 6 hours (overnight is even better) so the flavors really come together.
- Taste and adjust seasoning after chilling since cold soups need a bit more salt than you’d expect.
- Swap the margarine for butter if you want a richer, more traditional French flavor.
- A drizzle of good olive oil or a dollop of crème fraîche on top makes this feel restaurant-worthy.
Ingredients
Directions
Sauté leeks, onion and celery in margarine in a large saucepan 3 minutes.
Add potatoes, carrots and chicken broth.
Bring to a boil, reduce heat and simmer 20 minutes or until vegetables are tender.
With knife blade in processor, add half of cooked vegetables and half of liquid.
Process 5 minutes or until smooth.
Pour mixture into a bowl.
Repeat procedure with remaining vegetables and liquid.
Add dill, nutmeg and water to puree.
Stir well.
Cover, refrigerate 6 hours.
Garnish with grated nutmeg.
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