Rich, 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
  • Dutch oven or large saucepan with lid
  • wooden spoon
  • blender
  • large container with lid
  • small saucepan
  • small container with lid
  • 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 in 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.

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  Key to abbreviations and conversions
Soup Recipes     Vegetarian Cookbooks

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