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   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   
       
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