MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Carrot Vichyssoise
Categories: Vegetables, Potatoes, Poultry, Dairy
Yield: 4 servings

2 c Peeled, diced potatoes
1 1/4 c Sliced carrots
1 Leek; washed, sliced (white
- part only)
3 c Chicken broth
1 pn White pepper
1 ts Salt
1 c Heavy cream
Shredded raw carrot; garnish

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.

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.

Stir in pepper, salt and cold cream.

Serve in chilled bowls with a topping of the shredded
carrot.

By chef Albert Stockli - Four Seasons in NYC

RECIPE FROM: https://www.justapinch.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Gwyneth Paltrow's Corn Vichyssoise
Categories: Vegetables, Potatoes, Dairy, Citrus
Yield: 4 Servings

2 tb Extra-virgin olive oil
2 md Leeks; white & light-green
- parts only, coarse chopped
5 Ears shucked corn; kernels
- cut from cobs, cobs
- reserved
1 c Coarse-chopped peeled potato
4 c Good-quality vegetable stock
Salt & fresh ground pepper
1 tb Fresh lemon juice
1/4 c Creme fraiche or sour cream
1 tb Fine chopped fresh chives

Heat oil in a large heavy pot over medium heat. Add
leeks and cook, stirring occasionally, until they begin
to soften, about 5 minutes. Add corn kernels, reserved
cobs, potato, and stock. Season lightly with salt and
pepper. Increase heat to high and bring soup to a boil.
Reduce heat to simmer, cover with lid slightly ajar, and
cook until the vegetables are very soft, about 35
minutes.

Discard corn cobs; let soup cool slightly. Working in
batches, pur|-e soup in a blender until very smooth. Set
a fine-mesh strainer over a large bowl; strain,
discarding solids. Chill soup until cold. If too thick,
thin with water by 1/4-cupfuls. Stir in lemon juice, and
season with salt and pepper. Spoon a dollop of cr|?me
fra|<che atop each serving and sprinkle with chives.

By Gwyneth Paltrow

RECIPE FROM: https://www.bonappetit.com

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