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Carrot Vichyssoise Recipe
|Leeks||5 , thinly sliced to 3/4 cup|
|Onion||1 Medium, thinly sliced|
|Thinly sliced celery||1⁄2 Cup (8 tbs)|
|Peeled sliced potatoes||4 Cup (64 tbs)|
|Chicken broth||2 Cup (32 tbs)|
|Shredded carrots||2 Cup (32 tbs) (5 Medium)|
|Light cream||1 1⁄2 Cup (24 tbs)|
|Milk||1 Cup (16 tbs)|
Calories 663 Calories from Fat 323
% Daily Value*
Total Fat 37 g56.6%
Saturated Fat 22.5 g112.5%
Trans Fat 0 g
Cholesterol 121.7 mg
Sodium 718.5 mg29.9%
Total Carbohydrates 78 g26.1%
Dietary Fiber 10.6 g42.4%
Sugars 19.6 g
Protein 12 g24.3%
Vitamin A 352.2% Vitamin C 109.7%
Calcium 32.2% Iron 35%
*Based on a 2000 Calorie diet
Add potatoes, broth, and 1/2 teaspoon salt.
Cook 25 to 30 minutes.
Meanwhile, place carrots in 1/2 cup boiling salted water.
Cover; simmer 6 to 8 minutes.
Rub leek mixture through fine sieve or puree in blender.
Add light cream, milk, and drained carrots.
Season to taste with salt.
Spoon into pint containers.
Seal, label, and refrigerate.