RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 4294
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| Recipe Name: |
Carrot Vichyssoise - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Soup |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
15.00
Minutes |
Number of Servings: |
6 |
| Inactive Prep Time: |
5.00
Minutes |
Original Num Servings: |
6 |
| Cooking Time: |
30.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$0.52
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
0.13 Teaspoon pepper, black
2 Cups milk, whole
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Directions:
Coarsely chop leeks (white and light-green parts trimmed); place in bowl of cold water. Let stand 5 minutes to rid them of dirt and sand; lift out of water; drain in colander.
Spray bottom of small stockpot with olive-oil spray; place over low heat. Add and cook, stirring occasionally, until leeks are wilted,
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 purée in blender until smooth. Let stand until cool; refrigerate
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 puréed soup. To serve, divide soup among six bowls, and garnish each with snipped chives.
Chef's Note: Use a blender, not a food processor, to purée this soup.
Information:
Calories: 181 Fat: 3 grams
Cholesterol: 12 milligrams Carbohydrates: 31 grams
Protein: 7 grams
Sodium: 718 milligrams |
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| Nutrition per Serving: |
| Calories: |
166 |
Total Carbs: |
23.1 |
Net Carbs: |
19.1 |
| Cholesterol: |
10.9 |
Fat: |
3.9 |
Protein: |
5.08 |
| Fiber: |
3.92 |
Sodium: |
616.27 |
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