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Author Topic: Carrot Vichyssoise  (Read 1001 times)
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Posts: 662

a cup of cappuccino a day

Carrot Vichyssoise
« on: May 06, 2006, 05:29:59 PM »

1 tbsp Bertolli olive oil 15 mL

2 large leeks, white and light parts only, chopped 2

2 cloves garlic, minced 2

3 cups peeled, chopped carrots 750 mL

1 lrg. potato, peeled and chopped 1

2 cups Knorr Chicken Broth 500 mL

2 cups water 500 mL

1 cup low-fat buttermilk 250 mL

salt and pepper, to taste

In a large saucepan, heat oil over medium heat. Add leeks and garlic; sauté for 6 minutes. Add carrots, potato, broth and water; bring to a boil. Reduce heat, cover and simmer for 20 minutes, stirring occasionally.

Remove from heat and cool slightly. Purée soup in batches in a blender until smooth. Pour soup into a large bowl; cover and refrigerate until chilled. Just before serving, add buttermilk and season with salt and pepper.

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