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.
- 2 cups white potatoes, peeled, chopped
- 1 leek (white part only), chopped
- 1 1/4 cups carrots, sliced
- 3 cups chicken stock or vegetable stock*
- 1 teaspoon salt
- Dash of white pepper
- 1 cup heavy cream
- Carrot, raw, shredded (for garnish)
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Trim and clean leeks; thinly slice the white portion. -
Cut and clean leeks - You need to thoroughly clean a leek because dirt can become trapped in its many layers. Trim the root portion right above the base (cutting too far up the stalk will remove the part that holds the layers together). Slice off the fibrous green tops, leaving only the white-to-light green stalk. Discard greens. Cut the leek in half lengthwise, then cut according to your recipe (slice, chop or dice).
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In a large soup pot over medium heat, add potatoes, leek, carrots, and vegetable or chicken broth. Increase heat and bring just to a boil. Reduce heat, cover, and simmer for 25 to 30 minutes or until vegetables are tender. Remove from heat and let cool 10 to 15 minutes.
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In a food processor or blender, puree mixture until smooth. NOTE: The soup can be made 1 to 2 days in advance up until this stage. Refrigerate until ready to finish.
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To serve, stir in white pepper, salt, and cream. Serve in chilled bowls with a topping of shredded raw carrot.
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Note: This soup could be served hot or cold, depending on the weather.
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Makes 4 to 6 servings.
Trim and clean leeks; thinly slice the white portion.* Learn how easy it is to make your own homemade Chicken Stock - Basic Chicken Stock.