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Carrot Vichyssoise Recipe

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This recipe for Carrot Vichyssoise, by , is from Salem United Methodist Church Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nowakowski, Frances
Added: Sunday, October 22, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 c. peeled sliced potatoes
1 1/4 c. sliced carrots
1 leek sliced
3 c. chicken stock
A pinch of white pepper
1 tsp salt
1 c. cream
shredded carrots

Directions:
Directions:
In a soup pot, combine potatoes, carrots, leek and chicken stock. Bring to a boil and simmer for 25 minutes. In a blender, puree vegetables and liquid for 30 seconds. Stir in pepper, salt and cream. Can be served hot or cold. Top with shredded carrots.

Number Of Servings:
Number Of Servings:
4

 

 

 

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