Carrot Vichyssoise

Total Time: 1 hr 5 mins Preparation Time: 30 mins Cook Time: 35 mins

Ingredients

• Servings: 12
• 3 tablespoons butter
• 1 1/2 lbs carrots, peeled and sliced
• 2 leeks, part only, sliced
• 1 3/4 lbs boiling potatoes, peeled and cut into 1/2-inch dice
• 1/2 teaspoon dried thyme, crumbled
• 7 cups chicken stock or 7 cups low sodium chicken broth
• 1/2 cup dry vermouth
• 2 cups whipping cream
• salt and pepper, to taste
• fresh lemon juice
• fresh thyme, minced (optional garnish)

Recipe

• 1 melt butter in large saucepan over medium-low heat.
• 2 add carrots and leeks and cook until leeks are tender, stirring occasionally, about 10 minutes.
• 3 mix in potatoes and 1/2 teaspoon thyme.
• 4 add stock and vermouth; simmer until potatoes are tender, about 25 minutes.
• 5 puree soup in batches (or use an immersion blender) in processor or blender;return to saucepan.
• 6 add cream, season with salt, pepper and lemon juice.
• 7 (can be prepared 2 days ahead. cover and refrigerate.).
• 8 stir over medium heat until warmed through.
• 9 garnish with minced fresh thyme and serve.