CARROT VICHYSSOISE
Original recipe created by chef Albert Stockli in 1959 at the Four Seasons in NYC. Cook time does not include refrigeration time.
Provided by Mikekey *
Categories Cream Soups
Time 40m
Number Of Ingredients 8
Steps:
- 1. In a sauce pan, combine potatoes, carrots, leek and broth. Bring to a boil and reduce to simmer for 25 minutes, until vegetables are tender.
- 2. Puree half of the cooked vegetables and broth in a blender for 30 seconds. Empty into mixing bowl and repeat with remaining vegetables. Refrigerate until well chilled.
- 3. Stir in pepper, salt and cold cream. Serve in chilled bowls with a topping of the shredded carrot.
CLASSIC VICHYSSOISE
Very simple recipe that tastes great. What could be better? Serve cold or warm.
Provided by 2doulas
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Yield 4
Number Of Ingredients 10
Steps:
- In a large stock pot melt butter over low heat. Add leeks and onion, cover, and cook for 10 minutes.
- Add potatoes and season with salt and pepper. Add thyme, marjoram, bay leaf and stir well. Cover pot and continue to cook for 12 minutes.
- Add chicken stock and bring to a boil, reduce heat and cook, partially covered for 30 minutes.
- Puree soup in blender or food processor and cool.
- Prior to serving add cream. If you are serving this soup warm you need to reheat the soup slowly so that the cream does not change consistency.
Nutrition Facts : Calories 334.1 calories, Carbohydrate 59.1 g, Cholesterol 28 mg, Fat 8.9 g, Fiber 7.6 g, Protein 7 g, SaturatedFat 5.4 g, Sodium 56.6 mg, Sugar 5.9 g
VICHYSSOISE
The finest of all cold soups--and the very best thing invented in the USA! This wonderful, smooth soup can be garnished with a very few finely chopped chives. The chef at the Algonquin (where the soup originated) now sprinkles a very little curry powder, and provided it is a VERY little this can be very pleasant. Enjoy.
Provided by Derek Parker
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Yield 5
Number Of Ingredients 8
Steps:
- Gently sweat the chopped leeks and the chopped onion in butter or margarine until soft, about 8 minutes. Do NOT let them brown.
- Add potatoes and stock to the saucepan. Salt and pepper to taste; do not overdo them! Bring to the boil, and simmer very gently for 30 minutes.
- Puree in a blender or food processor until very smooth. Cool. Gently stir in the cream before serving.
Nutrition Facts : Calories 280.9 calories, Carbohydrate 13.1 g, Cholesterol 87.9 mg, Fat 24.8 g, Fiber 1.5 g, Protein 2.9 g, SaturatedFat 15.3 g, Sodium 478.4 mg, Sugar 3 g
CARROT VICHYSSOISE
Whole milk gives vichyssoise a rich consistency, without the fat of cream.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 10
Steps:
- Coarsely chop leeks; place in bowl of cold water. Let stand 5 minutes to rid them of dirt and sand; lift out of water; drain in colander.
- Spray bottom of small stockpot with olive-oil spray; place over low heat. Add leeks and garlic; cover and cook, stirring occasionally, until leeks are wilted, about 12 minutes.
- Cut 2 potatoes into small chunks; add to leeks. Slice 3 carrots into 1/4-inch-thick rounds; add to vegetables along with stock, salt, pepper, and 2 cups water. Cover partially, raise heat to high, and bring to a boil. Reduce heat to medium low; cook until vegetables are tender, 15 to 20 minutes. Remove from heat, stir in milk, and puree in blender until smooth. Let stand until cool; refrigerate until cold.
- Meanwhile, finely julienne remaining 2 potatoes and 2 carrots; place in a small pot of boiling water. Boil until just tender, 2 to 3 minutes. Drain; transfer to ice-water bath until cool. Drain; add carrots and potatoes to pureed soup. To serve, divide soup among 6 bowls, and garnish each with snipped chives.
Nutrition Facts : Calories 181 g, Cholesterol 12 g, Fat 3 g, Fiber 4 g, Protein 7 g, Sodium 718 g
CARROT COCONUT VICHYSSOISE
this is a fusion twist, and is a great springtime dish which is kosher for passover. got it via email, i'd make this the night before so the flavors have a chance to combine
Provided by chia2160
Categories Coconut
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Prepare the soup: Place the stock, potatoes, carrots, leek and shallot into a medium soup pot. Bring to a boil, reduce heat and simmer for 30 minutes, until vegetables are very tender.
- Season with white pepper. Simmer for 5 minutes longer. Add in the coconut milk. Remove from heat. Transfer to a blender and purée until smooth. You can also use an immersion blender right in the pot and purée for a full 3 minutes. Stir in the soymilk or light cream.
- Place the soup in the refrigerator and cool for at least 5 hours.
- Prepare the garnish: Place the balsamic vinegar and molasses into a small pot. Bring to a boil, reduce heat and simmer on low for 6 to 8 minutes, until reduced by half. Place in refrigerator, it will get thicker as it cools.
- To serve, ladle the soup into bowls. With the tip of a spoon, or a squirt bottle, add a swirl of the balsamic to each bowl.
Nutrition Facts : Calories 229.7, Fat 7.8, SaturatedFat 5.3, Cholesterol 4.8, Sodium 312.7, Carbohydrate 33.2, Fiber 4.2, Sugar 11.5, Protein 7.5
ROASTED COCONUT CARROTS
Carrots don't have to be boring or lackluster. Roasting, which captures the carrots' natural sweetness, is emphasized here with the aromatic sweetness of coconut oil. Cilantro, mint, jalapeño and lime ensure there nothing one-dimensional about this dish at all. Chop the herbs just before serving for the freshest flavor.
Provided by David Tanis
Categories dinner, easy, lunch, quick, roasts, vegetables, side dish
Time 30m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat oven to 400 degrees. Peel carrots and cut into 2-inch batons. Season well with salt and pepper and drizzle with coconut oil. Spread them on a baking sheet and roast, uncovered, until carrots are lightly browned and tender when pierced, 20 to 25 minutes. (Carrots may be roasted in advance and reheated if desired.)
- Transfer hot carrots to a serving dish. Add jalapeño and mint and toss to distribute. Sprinkle with cilantro and squeeze lime juice over everything. Garnish with lime wedges.
Nutrition Facts : @context http, Calories 89, UnsaturatedFat 1 gram, Carbohydrate 12 grams, Fat 5 grams, Fiber 4 grams, Protein 1 gram, SaturatedFat 4 grams, Sodium 291 milligrams, Sugar 5 grams
CARROT VICHYSSOISE
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.
Provided by Leslie in Texas
Categories Potato
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in large saucepan over medium-low heat.
- Add carrots and leeks and cook until leeks are tender, stirring occasionally, about 10 minutes.
- Mix in potatoes and 1/2 teaspoon thyme.
- Add stock and vermouth; simmer until potatoes are tender, about 25 minutes.
- Puree soup in batches (or use an immersion blender) in processor or blender;return to saucepan.
- Add cream, season with salt, pepper and lemon juice.
- (can be prepared 2 days ahead. Cover and refrigerate.).
- Stir over medium heat until warmed through.
- Garnish with minced fresh thyme and serve.
Nutrition Facts : Calories 302.8, Fat 19.5, SaturatedFat 11.4, Cholesterol 66.2, Sodium 280.6, Carbohydrate 27, Fiber 3.1, Sugar 6, Protein 6.4
More about "carrot coconut vichyssoise food"
CARROT VICHYSSOISE (CHILLED VEGETABLE SOUP) - A WELL …
From seasonedkitchen.com
Servings 4-5Estimated Reading Time 3 minsCategory Chilled Soups
- Stir in chicken bouillon. Stir in carrots, potatoes, leeks and 1 teaspoon salt. Bring back to a boil, cover, reduce heat and simmer until vegetables are very tender, around 35 minutes.
- Purée with an immersion blender until smooth (or purée in a standing blender, half at a time, then return to saucepan).
CARROT VICHYSSOISE - THE VEGGIE TABLE
From theveggietable.com
Time 45 minutes to prepare plus 4 hours to chillEstimated Reading Time 50 secsYield 4 servings
VEGAN VICHYSSOISE: EASY SOUP RECIPE TO ENJOY HOT OR …
From godairyfree.org
CARROT VICHYSSOISE RECIPE BY CHEF.JACKSON | IFOOD.TV
From ifood.tv
DINNER TONIGHT: CARROT VICHYSSOISE RECIPE - SERIOUS EATS
From seriouseats.com
VICHYSSOISE | SOMETHING NEW FOR DINNER
From somethingnewfordinner.com
ORIGINAL TOUCH OF CARROT FOR THE CLASSIC VICHYSSOISE RECIPE.
From recetin.com
TROPICAL TARO, COCONUT MILK VICHYSSOISE - SIPPITYSUP
From sippitysup.com
CARNATION® | VICHYSSOISE
From carnationmilk.ca
CARROT VICHYSSOISE RECIPE | RECIPELAND
From recipeland.com
CARROT COCONUT VICHYSSOISE - DAILY HERALD
From dailyherald.com
SWEET POTATO AND CARROT VICHYSSOISE - READER'S DIGEST CANADA
From readersdigest.ca
CARROT COCONUT VICHYSSOISE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
CARROT-COCONUT VICHYSSOISE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
CARROT VICHYSSOISE - BIGOVEN
From bigoven.com
3 CARROT RECIPES: VICHYSSOISE, COPPER PENNIES & CARROT CAKE
From delishably.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love