Carrot Vichyssoise “Four Seasons” from The Robert Carrier Cookbook by Robert Carrier
Cook sliced vegetables and ham bone in stock until potatoes and carrots are tender. Put vegetables and stock through blender, or purée through a fine sieve. Season to taste with sugar, salt and a...
Ingredients
- 7 large carrots, sliced
- freshly ground black pepper
- 5 potatoes, sliced
- 1 pint double cream
- raw carrot, cut in fine strips
- 2 large leeks, sliced
- 2½ pints chicken stock
- 1 ham bone
- 1 teaspoon sugar
- 1 level tablespoon salt
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