Recipes for the Web

Barrington Software Incorporated

CARROT VICHYSSOISE

Serves 6

Use a blender, not a food processor, to purée this soup, or it will become gummy.

3 large leeks (1 1/2 pounds), white and light-green parts trimmed

1 medium clove garlic, minced

4 small Yukon Gold potatoes (1 1/2 pounds), peeled

5 carrots (9 ounces), peeled

2 1/2 cups Homemade Chicken Stock , or canned low-sodium chicken broth, skimmed of fat

1 1/2 teaspoons salt

1/8 teaspoon freshly ground black pepper

2 cups whole milk

3 tablespoons snipped fresh chives

Olive-oil cooking spray

1. 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.

2. 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.

3. 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 purée in blender until smooth. Let stand until cool;

refrigerate until cold.

4. 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 puréed soup. To serve, divide soup among six bowls, and garnish each

with snipped chives.

Per serving: 181 calories, 3 g fat, 12 mg cholesterol, 31 g carbohydrate, 718 mg sodium, 7 g

protein, 4 g dietary fiber.

Photograph by: Maura McEvoy