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    You are in: Home / Recipes / Carrot Vichyssoise Recipe
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    Carrot Vichyssoise

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 5 mins

    30 mins

    35 mins

    Leslie in Texas's Note:

    This creamy soup is the perfect starter for anything from a tailgate party to an elegant dinner party. Pour it into thermoses to keep it hot. From an October 1988 Bon Appetit section "Great Cook/ Great Party" that featured recipes from a Homecoming Football Picnic.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Melt butter in large saucepan over medium-low heat.
    2. 2
      Add carrots and leeks and cook until leeks are tender, stirring occasionally, about 10 minutes.
    3. 3
      Mix in potatoes and 1/2 teaspoon thyme.
    4. 4
      Add stock and vermouth; simmer until potatoes are tender, about 25 minutes.
    5. 5
      Puree soup in batches (or use an immersion blender) in processor or blender;return to saucepan.
    6. 6
      Add cream, season with salt, pepper and lemon juice.
    7. 7
      (can be prepared 2 days ahead. Cover and refrigerate.).
    8. 8
      Stir over medium heat until warmed through.
    9. 9
      Garnish with minced fresh thyme and serve.

    Ratings & Reviews:

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    Nutritional Facts for Carrot Vichyssoise

    Serving Size: 1 (333 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 302.8
     
    Calories from Fat 175
    57%
    Total Fat 19.4 g
    29%
    Saturated Fat 11.4 g
    57%
    Cholesterol 66.1 mg
    22%
    Sodium 280.6 mg
    11%
    Total Carbohydrate 26.9 g
    8%
    Dietary Fiber 3.0 g
    12%
    Sugars 6.0 g
    24%
    Protein 6.3 g
    12%

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