Carrot Vichyssoise Recipe

Name: Carrot Vichyssoise
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ⅓ cup leeks chopped; 1/4 cup onions chopped; 1/4 cup celery chopped; 1 1/2 teaspoons margarine; 3 small potatoes peeled and diced; 1/2 pound carrots diced; 10 3/4 ounces chicken broth; 1 1/2 teaspoons dill weed dried; 1/2 teaspoon nutmeg ground; 1 cup water; 1 x nutmeg freshly grated

Servings: persons

⅓ cup leeks chopped
1/4 cup onions chopped
1/4 cup celery chopped
1 1/2 teaspoons margarine
3 small potatoes peeled and diced
1/2 pound carrots diced
10 3/4 ounces chicken broth
1 1/2 teaspoons dill weed dried
1/2 teaspoon nutmeg ground
1 cup water
1 x nutmeg freshly grated

1
Saute leeks, onion and celery in margarine in a large saucepan 3 minutes.
2
Add potatoes, carrots and chicken broth.
3
Bring to a boil, reduce heat and simmer 20 minutes or until vegetables are tender.
4
With knife blade in processor, add half of cooked vegetables and half of liquid.
5
Process 5 minutes or until smooth.
6
Pour mixture into a bowl.
7
Repeat procedure with remaining vegetables and liquid.
8
Add dill, nutmeg and water to puree.
9
Stir well.
10
Cover, refrigerate 6 hours.
11
Garnish with grated nutmeg.

192

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: ⅓ cup leeks chopped, 1/4 cup onions chopped, 1/4 cup celery chopped, 1 1/2 teaspoons margarine, and more.

Yes, Carrot Vichyssoise falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Carrot Vichyssoise

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