Name: Carrot Ginger Vichyssoise
Ingredients: 8 md Carrots -- chop in large; Piece; 1 Leeks (white part only) --; Sliced & washed well; 2 md Potatoes, peeled -- chop in; lg Pieces; 1 Clove garlic -- sliced; 1 One-inch; Thin; 2 tb Olive oil; 2 Bay leaves; 8 c Chicken stock; 1 ts Kosher salt; 1/2 ts Fresh ground black pepper; 1 c Cream; Ginger root slice -- sliced

When thoughts or inclinations contrary to the will and ways of God creep in, many dear Christians mistake these miserable orphans for their own children, and take upon themselves the full responsibility for these carnal passions. So deftly does the devil slip his own thoughts into the saints’ bosom that by the time they begin to whimper, he is already out of sight. And the Christian, seeing no one but himself at home, supposes these misbegotten notions are his own. So he bears the shame himself, and Satan has accomplished his purpose.

William Gurnall

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy	American	Soups & ste, American, Breads, Muffins & r	8	Servings

INGREDIENTS

8	md	Carrots — chop in large
		Piece
1		Leeks (white part only) —
		Sliced & washed well
2	md	Potatoes, peeled — chop in
	lg	Pieces
1		Clove garlic — sliced
1		One-inch
		Thin
2	tb	Olive oil
2		Bay leaves
8	c	Chicken stock
1	ts	Kosher salt
1/2	ts	Fresh ground black pepper
1	c	Cream
		Ginger root slice — sliced

INSTRUCTIONS

STEP ONE: Warm the olive oil in a soup pot and slowly cook the garlic and
ginger until soft. Add the leeks, raise the heat, and cook until the leeks
begin to wilt. Add the carrots, potatoes, bay leaves, chicken stock, 1
teaspoon salt, 1/2 teaspoon pepper, and bring to a boil. Reduce heat and
cook slowly until all the vegetables are soft.
STEP TWO: Carefully puree the soup in a blender at low speed until very
smooth. Return to the pot and add the cream and adjust the salt and pepper.
Place into a storage container and cool to room temperature before
refrigerating.
STEP THREE: Adjust the seasoning and consistency if needed before serving.
Serve in chilled soup bowls and garnish with snipped chives.
Recipe By     : Ed Kasky of Engine Co. No. 28, Los Angeles
From: Western Mexican Cookbook
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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