Best 2 Carrot Vichyssoise Recipes
Carrot vichyssoise is a creamy, sumptuous soup with a beautiful golden hue. It is a variation of the classic French vichyssoise, which is traditionally made with leeks and potatoes. Carrot vichyssoise has a slightly sweeter flavor than the original, and it is just as easy to make. This soup is perfect for a light lunch or dinner, and it can also be served as an appetizer or side dish. It is also a great way to use up leftover carrots.
Check out the recipes below so you can choose the best recipe for yourself!
CARROT VICHYSSOISE
Whole milk gives vichyssoise a rich consistency, without the fat of cream.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 10
Steps:
- Coarsely chop leeks; 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 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 1/4-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 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.
Nutrition Facts : Calories 181 g, Cholesterol 12 g, Fat 3 g, Fiber 4 g, Protein 7 g, Sodium 718 g
CARROT VICHYSSOISE
Original recipe created by chef Albert Stockli in 1959 at the Four Seasons in NYC. Cook time does not include refrigeration time.
Provided by Mikekey *
Categories Cream Soups
Time 40m
Number Of Ingredients 8
Steps:
- 1. In a sauce pan, combine potatoes, carrots, leek and broth. Bring to a boil and reduce to simmer for 25 minutes, until vegetables are tender.
- 2. Puree half of the cooked vegetables and broth in a blender for 30 seconds. Empty into mixing bowl and repeat with remaining vegetables. Refrigerate until well chilled.
- 3. Stir in pepper, salt and cold cream. Serve in chilled bowls with a topping of the shredded carrot.
Tips:
- Choose the right carrots: For the best flavor, use fresh, sweet carrots. Look for carrots that are firm and brightly colored.
- Roast the carrots before blending: Roasting the carrots before blending adds a deeper, more caramelized flavor to the soup.
- Use a good quality vegetable broth: The vegetable broth is the base of the soup, so it's important to use a good quality one. Look for a broth that is low in sodium and has a rich flavor.
- Don't overcook the soup: The soup should be simmered gently until the carrots are tender, but not mushy.
- Season the soup to taste: Season the soup with salt, pepper, and other herbs and spices to taste.
- Garnish the soup with fresh herbs or croutons: A garnish of fresh herbs or croutons adds a pop of color and flavor to the soup.
Conclusion:
Carrot Vichyssoise is a delicious and versatile soup that can be served hot or cold. It's a great way to use up leftover roasted carrots, and it's also a healthy and nutritious meal. With a few simple tips, you can make a Carrot Vichyssoise that is sure to impress your friends and family.
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