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...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.
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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