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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Ginger Carrot Vichyssoise Recipe

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This recipe for Ginger Carrot Vichyssoise is from Agostinacchio & Fetters Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 large leek

1 T butter

1/2 cup chopped onion

1/2 lb carrots

1/2 lb potatoes

1 1/2 T minced candied ginger

Salt to taste

1 1/2 cups stock

1 1/2 cup half and half
Directions:
Directions:
Thinly slice the white part of the leek and soak in water to remove grit. Sauté onion and drained leek in butter until wilted and translucent. Peel and thinly slice carrots and potatoes. Add to the pot with the ginger. Add vegetable stock just to cover. Partially cover the pot. Simmer until the veggies are tender and carrot can be easily mashed with a fork. Puree the mixture. Chill thoroughly. Before serving half and half. To make it the consistency of thick soup. Taste for seasoning, adding salt if needed. Garnish with snipped fresh chives or slivers of candied ginger.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
This is so filling and delicious, I prefer it warm, but it can be served cold.

 

 

 

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