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.
|Time||45 minutes to prepare plus 4 hours to chill|
|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.|
|Key to abbreviations and conversions|
|Soup Recipes Vegetarian Cookbooks|