CARROT VICHYSSOISE
1 leek, white part only, roughly chopped (about 1 cup)
2 tablespoons unsalted butter
2 potatoes, peeled and cut into chunks (about 4 cups)
3 carrots, peeled and sliced (about 3 cups)
4 cups canned, low sodium chicken broth
1 cup half-and-half or light cream
1/2 cup heavy (whipping) cream
Fresh chives (for garnish)
Rinse leeks well to remove any sand; drain.
In a large saucepan, melt butter over medium heat and saute leeks until soft but not brown.
Add potatoes, carrots and stock. Bring to a boil, reduce heat and cook at a slow boil for 20 minutes or until potatoes and carrots are soft.
In batches, puree in blender or food processor. Strain through a sieve for extra smoothness. Chill overnight.
THE NEXT MORNING:
Add cream and salt and white pepper to taste.
TO SERVE:
Pour into shot glasses and stick 2 chive stalks into glasses like straws.
NOTE:
If this makes LOTS more than you need; the recipe can be halved.
Source: Lennie Bennett, St. Petersburg Times (FL), June 14, 2006 |