|
 Recipe:
Carrot VichyssoiseRich, cold,
and a lovely shade of orange, carrot vichyssoise swirled with a balsamic
reduction will impress your friends and delight your tastebuds - only you
will know how simple it is to prepare.
| Yield |
4 servings |
| Time |
45 minutes to prepare plus 4 hours to chill |
| Tools |
- Dutch oven or large saucepan with lid
- wooden spoon
- blender
- large container with lid
- small saucepan
- small container with lid
|
| Ingredients |
- 3 c vegetable stock
- 1 large russet potato, peeled and diced
- 1¼ c carrots, thinly sliced
- white part of 1 leek, cleaned and thinly sliced
- 1 c half-and-half
- salt
- white pepper
- ½ c balsamic vinegar
- 1 T dark molasses
|
| Directions |
Place stock and vegetables on Dutch oven over high heat. Bring to a
boil, reduce heat, cover, and simmer about 25 minutes, until very tender.
Purée in blender in batches, until smooth. Pour into container, add
half-and-half, salt, and pepper, cover, and refrigerate at least 4 hours,
until chilled.
In small saucepan over medium heat, simmer vinegar and molasses,
stirring occasionally, about 8 minutes, until syrupy and reduced in half.
Place in container, cover, and refrigerate until ready to serve.
Ladle soup into bowls, drizzle with balsamic reduction, and serve. |
| Notes |
 Adapted
from A Beautiful Bowl of Soup: The best vegetarian recipes, by Paulette
Mitchell. Buy it: Amazon.com | Amazon.co.uk
|
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