Dinner Tonight: Carrot Vichyssoise Recipe

1. 1

   Divide the carrots and potatoes. Cut half the potatoes into small chunks and half the carrots into 1/4-inch thick rounds. Reserve the remaining potatoes and carrots.

2. 2

   In a dutch oven or stock pot, heat the oil over medium heat until shimmering. Add the leeks and garlic, cover, and cook, stirring occasionally, until wilted, about 10 minutes. Add the cubed potatoes, sliced carrots, stock, salt, pepper, and two cups of water. Bring to a boil, then simmer until vegetables are tender, about 20 minutes.

3. 3

   Remove from heat and stir in the milk, then transfer to a blender to puree until smooth. Season to taste with salt and pepper. If desired, chill in the refrigerator, or return to the heat to warm through.

4. 4

   In the meantime, bring a saucepan of salted water to boil. Cut the remaining potatoes and carrots into fine matchsticks and blanch them in the water until just tender, 2-3 minutes. Drain and, if serving the soup cold, shock them in cold water. Otherwise, add them to the soup.

5. 5

   Serve the soup in shallow bowls with the vegetable matchsticks and snipped chives.

* Per serving · 4 servings · Values may vary.

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