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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 and pepper.
Spoon into pint containers.
Seal, label, and refrigerate.