Categories:Carrots Leeks Potatoes Soup, Stew, Chili & Chowder Recipes
Carrot Vichyssoise Soup is so elegant and so delicious! This is a classic potato vichyssoise soup that is elevated to new heights with fresh carrots. The color is so gorgeous and the carrots give a lovely sweetness to the soup. You could also serve this colorful pureed soup chilled in demitasse cups as a starter to your dinner. I liked the thick, creamy consistency of this soup.
The original recipe calls for chicken or vegetable stock. You can use either chicken or vegetable stock in this recipe. I always use chicken, but vegetable stock would make it a vegetarian dish.
Carrot Vichyssoise Soup recipe from A Treasury of Great Recipes by Mary and Vincent Price. This recipe originally was made at the Four Season’s Restaurant in New York. This outstanding cookbook features recipes collected by Vincent and Mary at restaurants around the world, including original menus from classic restaurants.
Carrot Vichyssoise Soup Recipe: