Carrot Vichyssoise

Serves: 6
Total Calories: 589


2 russet potatoes medium, peeled and cubed (about 2 cups)
1 (10 1/2-ounce) can chicken broth double-strength
1 cup carrot sliced
1 cup celery sliced
1/2 cup onion chopped
1/4 cup parsley chopped fresh
1/4 cup water or vermouth
1 tablespoon butter or margarine
2 cups half and half
1/2 teaspoon salt
1/8 teaspoon black pepper ground
1/8 teaspoon nutmeg ground
Finely grated carrot or chopped chives


In a 3-quart saucepan, place potatoes, chicken broth, carrots, celery, onion, parsley, water, and butter. Bring to a boil over medium heat reduce heat to low, cover, and simmer 20 to 25 minutes or until vegetables are very tender.

Stir in half-and-half, salt, pepper, and nutmeg. Taste for additional seasoning. Place 2 cups of the mixture at a time in a blender container or food processor bowl. Cover and blend or process until very smooth.

Soup can be served hot or chilled. If serving hot, reheat over low heat, stirring to prevent scorching. If serving cold, chill several hours. Serve in small bowls or cups and garnish with grated carrot or chives.

Nutritional Facts:

Serves: 6
Total Calories: 589
Calories from Fat: 126

This Carrot Vichyssoise recipe is from the The Soup Collection Cookbook. Download this Cookbook today.

More Recipes from the The Soup Collection Cookbook:
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Carrot Vichyssoise
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