Carrot Vichy Soup

Serves: 6
Total Calories: 252


3 russet potatoes large, pared and sliced
1 pound carrot pared, sliced
2 leeks thinly sliced or 1 medium onion, thinly sliced
3 cups water boiling
4 teaspoons chicken bouillon instant
1/2 teaspoon salt
2 tablespoons butter or margarine, melted
2 3/4 cups half and half or 2 cups half-and-half and 3/4 cup milk
Tabasco® pepper sauce to taste
parsley Minced fresh


Combine potatoes, carrots, leeks or onion, boiling water, bouillon, and salt in large heavy saucepan. Cook, covered until very tender, about 25 minutes. Purée in blender or food processor. Beat in butter or margarine, half-and-half, and Tabasco® to taste. Chill and serve cold or reheat over low heat, beating with wire whisk to blend well. Top with a bit of minced parsley.

Note: You may want to season with more Tabasco® if soup is to be served cold.

Nutritional Facts:

Serves: 6
Total Calories: 252
Calories from Fat: 146

This Carrot Vichy Soup recipe is from the Fresh from the Garden Cookbook. Download this Cookbook today.

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