Carrot Vichyssoise
Yield
4 servingsPrep
20 minCook
25 minReady
6 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅓ | cup |
leeks
chopped |
|
| ¼ | cup |
onions
chopped |
|
| ¼ | cup |
celery
chopped |
|
| 1 ½ | teaspoons |
margarine
|
|
| 3 | small |
potatoes
peeled and diced |
|
| ½ | pound |
carrots
diced |
|
| 10 ¾ | ounces |
chicken broth
|
|
| 1 ½ | teaspoons |
dill weed
dried |
|
| ½ | teaspoon |
nutmeg
ground |
|
| 1 | cup |
water
|
|
| 1 | x |
nutmeg
freshly grated |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 79 | ml |
leeks
chopped |
|
| 59 | ml |
onions
chopped |
|
| 59 | ml |
celery
chopped |
|
| 7.5 | ml |
margarine
|
|
| 3 | small |
potatoes
peeled and diced |
|
| 226.8 | g |
carrots
diced |
|
| 310.7 | ml/g |
chicken broth
|
|
| 7.5 | ml |
dill weed
dried |
|
| 2.5 | ml |
nutmeg
ground |
|
| 237 | ml |
water
|
|
| 1 | x |
nutmeg
freshly grated |
*
|
Directions
Sauté leeks, onion and celery in margarine in a large saucepan 3 minutes.
Add potatoes, carrots and chicken broth.
Bring to a boil, reduce heat and simmer 20 minutes or until vegetables are tender.
With knife blade in processor, add half of cooked vegetables and half of liquid.
Process 5 minutes or until smooth.
Pour mixture into a bowl.
Repeat procedure with remaining vegetables and liquid.
Add dill, nutmeg and water to puree.
Stir well.
Cover, refrigerate 6 hours.
Garnish with grated nutmeg.
