MSGID: 1:396/45.0 673a20e4
November 18: National Vichyssoise Day

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
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "Curiosity killed the cat, but for a while I was a suspect." Steven Wright
___ MultiMail/Win v0.52

--- Maximus/2 3.01
 * Origin: Sursum Corda! BBS-Huntsville,AL-bbs.sursum-corda.com (1:396/45)
SEEN-BY: 18/200 19/25 105/81 106/1 201 987 124/5014 5016 128/187 129/305
SEEN-BY: 130/330 153/7715 218/700 226/30 227/114 229/110 114 206 300
SEEN-BY: 229/317 400 426 427 428 470 664 700 266/512 282/1038 291/111
SEEN-BY: 320/219 322/757 342/200 387/18 21 25 396/45 460/58 633/280
SEEN-BY: 712/848 902/26 5075/35
PATH: 396/45 229/426