Carrot Vichyssoise “Four Seasons”

Preparation info

  • Serves

    6

    • Difficulty

      Easy

Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

  • About

Ingredients

  • 5 potatoes, sliced
  • 7 large carrots, sliced
  • 2 large leeks, sliced

Method

Cook sliced vegetables and ham bone in stock until potatoes and carrots are tender. Put vegetables and stock through blender, or purée through a fine sieve. Season to taste with sugar, salt and a pinch of freshly ground black pepper. Stir in cream; heat through, but do not allow to come to a boil. Se