Carrot Vichyssoise

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http://www.recipesource.com/soups/soups/05/rec0552.html

Description: Recipe serving six made in a chicken broth base, at Recipe Source.

Subcat: https://morefunz.com/home/cooking/soups-and-stews/?page=10

RecipeSource: Carrot Vichyssoise RecipeSource is the new home of SOAR: The Searchable Online Archive of Recipes and your source for recipes on the Internet. Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â *Â Exported fromÂ MasterCookÂ * Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Carrot Vichyssoise Recipe ByÂ Â Â Â : Cooks 'Round The Globe - The Old Globe Cookbook Serving SizeÂ : 6Â Â Â Preparation Time :0:30 CategoriesÂ Â Â : Soups & Stews Â AmountÂ MeasureÂ Â Â Â Â Â Ingredient -- Preparation Method --------Â ------------Â -------------------------------- Â Â 5Â Â Â Â Â cupsÂ Â Â Â Â Â Â Â Â chicken broth Â Â 6Â Â Â Â Â tablespoonsÂ Â butter Â Â 2Â Â Â Â Â cupsÂ Â Â Â Â Â Â Â Â green onion -- without tops, sliced Â Â 4Â Â Â Â Â tablespoonsÂ Â flour Â Â 4Â Â Â Â Â cupsÂ Â Â Â Â Â Â Â Â carrot -- peeled and sliced Â Â 1Â Â Â Â Â teaspoonÂ Â Â Â Â salt Â Â Â Â 1/8Â teaspoonÂ Â Â Â Â white pepper Â Â Â Â 1/2Â cupÂ Â Â Â Â Â Â Â Â Â sour cream Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â -- Garnish -- Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â sour cream Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â chives -- chopped Comment: This recipe is really easy to make and excellent served hot or cold. Make sure your blender can tolerate hot stuff or use one of those â€œone prongersâ€ made by Braum or other manufacturers. Heat chicken broth; set aside and keep warm. Melt butter, add onions and saut? 5 minutes; stir in flour. Gradually add hot broth and bring to a boil. Add carrots, salt, and pepper; simmer 30 minutes. Â Puree in blender and stir in sour cream. Serve hot or cold; garnish with sour cream and chives. Note: I had a Japanese roommate that added rice and fukujinzuki (Japanese pickled veggies) with also was excellent in it. Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â - - - - - - - - - - - - - - - - - -

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