Carrot Vichyssoise “Four Seasons”

Preparation info
  • Serves


    • Difficulty


Appears in

By Robert Carrier

Published 1965

  • About


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


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