Carrot Vichyssoise Recipe
Whole milk gives vichyssoise a rich consistency, without the fat of cream
Author: Dave M
Recipe type: Soup & Stew
- 3 large leeks (1½ pounds), white and light-green parts trimmed
- 1 medium clove garlic, minced
- 4 small Yukon gold potatoes (1½ pounds), peeled
- 5 carrots (9 ounces), peeled
- 2½ cups homemade chicken stock, or canned low-sodium chicken broth, skimmed of fat
- 1½ teaspoons salt
- ⅛ teaspoon freshly ground black pepper
- 2 cups whole milk
- 3 tablespoons snipped fresh chives
- olive-oil cooking spray
- Coarsely chop leeks; place in a bowl of cold water. Let stand 5 minutes to rid them of dirt and sand; lift out of water; drain in a colander.
- Spray bottom of a small stockpot with olive-oil spray; place over low heat. Add leeks and garlic; cover and cook, stirring occasionally until leeks are wilted, about 12 minutes.
- Cut 2 potatoes into small chunks; add to leeks. Slice 3 carrots into ¼-inch-thick rounds; add to vegetables along with stock, salt, pepper, and 2 cups water. Cover partially, raise heat to high, and bring to a boil. Reduce heat to medium-low; cook until vegetables are tender, 15 to 20 minutes. Remove from heat, stir in milk, and puree in a blender until smooth. Let stand until cool; refrigerate until cold.
- Meanwhile, finely julienne remaining 2 potatoes and 2 carrots; place in a small pot of boiling water. Boil until just tender, 2 to 3 minutes. Drain; transfer to ice-water bath until cool. Drain; add carrots and potatoes to pureed soup. To serve, divide soup among 6 bowls, and garnish each with snipped chives.