Carrot Vichyssoise With Orange Nectar
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats | Soups | 1 | Servings | |
INGREDIENTS
| 6 | Shallots, chopped | |
| 3 | Carrots, sliced | |
| 3 | Very large leeks, white | |
| part only sliced | ||
| 2 | Potatoes, diced | |
| 1 | Celery rib, diced | |
| 2 | T | Butter |
| 2 | c | Fresh cream |
| 1 | T | Orange rind, grated |
| 3 | T | Orange juice |
| 1 | T | Grated ginger root |
| Salt and pepper, to taste | ||
| 6 | c | Chicken stock |
INSTRUCTIONS
Melt the butter in a stockpot. 2. Add leeks and cook until soft. 3. Add shallots and celery and cook 1 minute 4. Add carrots and cook 2 minutes 5. Add potatoes and cook 3 minutes 6. Pour in broth, salt and pepper and simmer 30 to 40 minutes partially covered until vegetables are tender. 7. Put everything in a blender ( do it in 2 parts) and run the machine until soup becomes smooth 8. Let cool and chill at least 6 hours. 9. Stir in cream, rind, orange juice and ginger 10 serve decorated with a slice of orange peel. Recipe by: Miriam Podcameni Posvolsky Posted to MC-Recipe Digest V1 #879 by Leon & Miriam Posvolsky <miriamp@pobox.com> on Nov 02, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 3677
Calories From Fat: 1169
Total Fat: 132.2g
Cholesterol: 431.7mg
Sodium: 3412mg
Potassium: 11654.7mg
Carbohydrates: 554.3g
Fiber: 89.7g
Sugar: 229.7g
Protein: 109.3g