Recipe - Carrot Ginger Vichyssoise

8 md Carrots chop in large
Piece
1 Leeks (white part only)
Sliced & washed well
2 md Potatoes, peeled chop in
lg Pieces
1 Clove garlic cut or sliced up
1 Oneinch
Thin
2 tablespoon Olive oil
2 Bay leaves
8 cup Chicken stock
1 teaspoon Kosher salt
One half teaspoon Fresh ground black pepper
1 cup Cream
Ginger root slice cut or sliced up

STEP ONE: Warm the olive oil in a soup pot and slowly cook the garlic and
ginger until soft. Add the leeks, raise the heat, and cook until the leeks
begin to wilt. Add the carrots, potatoes, bay leaves, chicken stock, 1
teaspoon salt, One half teaspoon pepper, and bring to a boil. Reduce heat and
cook slowly until all the vegetables are soft.

STEP TWO: Carefully puree the soup in a blender at low speed until very
smooth. Return to the pot and add the cream and adjust the salt and pepper.
Place into a storage container and cool to room temperature before
refrigerating.

STEP THREE: Adjust the seasoning and consistency if needed before serving.
Serve in chilled soup bowls and garnish with snipped chives.

Recipe By : Ed Kasky of Engine Co. No. 28, Los Angeles

From: Western Mexican Cookbook

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip