Carrot Vichyssoise | Just A Pinch Recipes
In a sauce pan, combine potatoes, carrots, leek and broth. Bring to a boil and reduce to simmer for 25 minutes, until vegetables are tender. Puree half of the cooked...
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Ingredients
- 2 cup(s) peeled, diced potatoes
- 1 1/4 can(s) sliced carrots
- 1 leek, washed and sliced (white part only)
- 3 cup(s) chicken broth
- 1 pinch(es) white pepper
- 1 teaspoon(s) salt
- 1 cup(s) heavy cream
- - shredded raw carrot, for garnish
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