Carrot Vichyssoise

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Use a blender, not a food processor, to puree this soup, or it will become gummy.   

3  large leeks (1 1/2 pounds), white and light-green parts trimmed    
1  medium clove garlic, minced    
4  small Yukon Gold potatoes (1 1/2 pounds), peeled(1 1/2 pounds), peeled    
5  carrots (9 ounces), peeled(9 ounces), peeled    
2 1/2  cups Homemade Chicken Stock , or canned low-sodium chicken broth, skimmed of fat    
1 1/2  teaspoons salt    
1/8  teaspoon freshly ground black pepper    
2  cups whole milk    
3  tablespoons snipped fresh chives    
  Olive-oil cooking spray 

  1.   Coarsely chop leeks; place in bowl of cold water. Let stand 5 minutes to rid them of dirt and sand; lift out of water; drain in colander. 
  2.   Spray bottom of small stockpot with olive-oil spray; place over low heat. Add leeks and garlic; cover and cook, stirring occasionally, until leeks are wilted, about 12 minutes.   
  3.   Cut 2 potatoes into small chunks; add to leeks. Slice 3 carrots into 1/4-inch-thick rounds; add to vegetables along with stock, salt, pepper, and 2 cups water. Cover partially, raise heat to high, and bring to a boil. Reduce heat to medium low; cook until vegetables are tender, 15 to 20 minutes. Remove from heat, stir in milk, and purée in blender until smooth. Let stand until cool; refrigerate until cold. 
  4.   Meanwhile, finely julienne remaining 2 potatoes and 2 carrots; place in a small pot of boiling water. Boil until just tender, 2 to 3 minutes. Drain; transfer to ice-water bath until cool. Drain; add carrots and potatoes to puréed soup. To serve, divide soup among six bowls, and garnish each with snipped chives.   Serves 6. 

Martha Stewart Living
Photo by: Maura McEvoy
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