Recipe - Carrot Vichyssoise With Orange Nectar

6 Shallots; chopped
3 Carrots; cut or sliced up
3 Very large leeks ( white
part only), cut or sliced up
2 md Potatoes; minced
1 Celery rib; minced
2 tablespoon Butter
2 cup Fresh cream
1 tablespoon Orange rind; grated
3 tablespoon Orange juice
1 tablespoon Grated ginger root
Salt and pepper; to taste
6 cup Chicken stock

1.Melt the butter in a stockpot.

2. Add leeks and cook until soft.

3. Add shallots and celery and cook 1 minute

4. Add carrots and cook 2 minutes

5. Add potatoes and cook 3 minutes

6. Pour in broth, salt and pepper and simmer 30 to 40 minutes partially
covered until vegetables are tender.

7. Put everything in a blender ( do it in 2 parts) and run the machine
until soup becomes smooth

8. Let cool and chill at least 6 hours.

9. Stir in cream, rind, orange juice and ginger

10 serve decorated with a slice of orange peel.

Recipe by: Miriam Podcameni Posvolsky

Posted to MCRecipe Digest V1 #879 by Leon & Miriam Posvolsky
miriamp@pobox.com on Nov 02, 1997