| If you really want
to impress the guests, serve them something they have a hard time
pronouncing! One of my Favorites!
Carrot Ginger Vichyssoise
8 medium carrots, chopped in large pieces
1 leek (white part only)-sliced and washed well
2 medium potatoes, peeled, chopped in-large pieces
1 clove garlic, sliced
1 inch of ginger root sliced thin
2 Tablespoons olive oil
2 bay leaves
8 cups chicken stock
1 teaspoon kosher salt
1/2 teaspoon black pepper, fresh ground
1 cup cream
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, 1/2 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. Enjoy!
Chef Brian's Tropical Salad
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