CARROT VICHYSSOISE
Whole milk gives vichyssoise a rich consistency, without the fat of cream.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 10
Steps:
- 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.
- 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.
- 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 puree in blender until smooth. Let stand until cool; refrigerate until cold.
- 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 pureed soup. To serve, divide soup among 6 bowls, and garnish each with snipped chives.
Nutrition Facts : Calories 181 g, Cholesterol 12 g, Fat 3 g, Fiber 4 g, Protein 7 g, Sodium 718 g
CLASSIC VICHYSSOISE
Very simple recipe that tastes great. What could be better? Serve cold or warm.
Provided by 2doulas
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Yield 4
Number Of Ingredients 10
Steps:
- In a large stock pot melt butter over low heat. Add leeks and onion, cover, and cook for 10 minutes.
- Add potatoes and season with salt and pepper. Add thyme, marjoram, bay leaf and stir well. Cover pot and continue to cook for 12 minutes.
- Add chicken stock and bring to a boil, reduce heat and cook, partially covered for 30 minutes.
- Puree soup in blender or food processor and cool.
- Prior to serving add cream. If you are serving this soup warm you need to reheat the soup slowly so that the cream does not change consistency.
Nutrition Facts : Calories 334.1 calories, Carbohydrate 59.1 g, Cholesterol 28 mg, Fat 8.9 g, Fiber 7.6 g, Protein 7 g, SaturatedFat 5.4 g, Sodium 56.6 mg, Sugar 5.9 g
CARROT COCONUT VICHYSSOISE
this is a fusion twist, and is a great springtime dish which is kosher for passover. got it via email, i'd make this the night before so the flavors have a chance to combine
Provided by chia2160
Categories Coconut
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Prepare the soup: Place the stock, potatoes, carrots, leek and shallot into a medium soup pot. Bring to a boil, reduce heat and simmer for 30 minutes, until vegetables are very tender.
- Season with white pepper. Simmer for 5 minutes longer. Add in the coconut milk. Remove from heat. Transfer to a blender and purée until smooth. You can also use an immersion blender right in the pot and purée for a full 3 minutes. Stir in the soymilk or light cream.
- Place the soup in the refrigerator and cool for at least 5 hours.
- Prepare the garnish: Place the balsamic vinegar and molasses into a small pot. Bring to a boil, reduce heat and simmer on low for 6 to 8 minutes, until reduced by half. Place in refrigerator, it will get thicker as it cools.
- To serve, ladle the soup into bowls. With the tip of a spoon, or a squirt bottle, add a swirl of the balsamic to each bowl.
Nutrition Facts : Calories 229.7, Fat 7.8, SaturatedFat 5.3, Cholesterol 4.8, Sodium 312.7, Carbohydrate 33.2, Fiber 4.2, Sugar 11.5, Protein 7.5
CARROT COCONUT VICHYSSOISE
Steps:
- 1. Place stock, potatoes, carrots, leeks, and shallot into a medium soup pot. Bring to boil, reduce heat and simmer for 30 minutes, until vegetables are tender. 2. Season with white pepper. Simmer 5 minutes longer. Remove from heat. Add coconut milk. Puree until smooth , add cream.. Put in refridgerator and cool 5 hours.
VICHY CARROTS
Vichy carrots are a dish in which the vegetables are cooked through in water with a little sugar on them to create a glaze. Historically, the excellence of this preparation derived from the quality of the spring water in Vichy, a resort town in central France. Jody Williams, the chef at Buvette in Greenwich Village, from whom this recipe is adapted, adds sherry vinegar to the water, along with, eventually, some honey, shallots and a pinch or two of fresh thyme. Who knows if the Vichyssoise would recognize the result. But served hot, room temperature or cold, they are some fantastic carrots.
Provided by Sam Sifton
Categories side dish
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Put carrots in a sauté pan, season aggressively with salt and add a tablespoon of the vinegar. Add cold water until it reaches halfway up the sides of the carrots. Set pan over high heat and bring liquid to a boil.
- Turn heat down to medium and cook, stirring occasionally, until carrots are just cooked through, about 15 minutes. (If pan appears about to dry out during this process, add a splash or two of water.)
- Once carrots are cooked through, discard any excess liquid in the pan. Add remaining tablespoon sherry vinegar to pan, along with the honey, olive oil, shallot and thyme, and cook for about 2 minutes to glaze the carrots. Season to taste with salt and pepper. Serve immediately, or at room temperature, or cold from the refrigerator.
Nutrition Facts : @context http, Calories 151, UnsaturatedFat 6 grams, Carbohydrate 22 grams, Fat 7 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 357 milligrams, Sugar 15 grams
COCONUT CARROT SLICES
If you're looking for a treat for afternoon tea, or something to make for a cake sale, try this crunchy-topped traybake
Provided by Jane Hornby
Categories Afternoon tea, Treat
Time 50m
Number Of Ingredients 11
Steps:
- Butter and line a traybake or small roasting tin, about 20 x 30cm. Heat oven to 180C/160C fan/gas 4. Gently melt the butter in a large saucepan, cool for 5 mins, add the sugar, vanilla and eggs, then beat until smooth with a wooden spoon. Stir in the flour, coconut and ¼ tsp salt. Stir the carrot and mixed spice into the mix. Bake for 30 mins.
- Meanwhile, evenly mix 85g more coconut with 25g light muscovado sugar and 25g melted butter. Smooth this over the cake, then bake for 10 mins more until golden and a skewer inserted comes out clean. Cool, then cut into squares.
Nutrition Facts : Calories 347 calories, Fat 22 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 25 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.22 milligram of sodium
ROASTED COCONUT CARROTS
Carrots don't have to be boring or lackluster. Roasting, which captures the carrots' natural sweetness, is emphasized here with the aromatic sweetness of coconut oil. Cilantro, mint, jalapeño and lime ensure there nothing one-dimensional about this dish at all. Chop the herbs just before serving for the freshest flavor.
Provided by David Tanis
Categories dinner, easy, lunch, quick, roasts, vegetables, side dish
Time 30m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat oven to 400 degrees. Peel carrots and cut into 2-inch batons. Season well with salt and pepper and drizzle with coconut oil. Spread them on a baking sheet and roast, uncovered, until carrots are lightly browned and tender when pierced, 20 to 25 minutes. (Carrots may be roasted in advance and reheated if desired.)
- Transfer hot carrots to a serving dish. Add jalapeño and mint and toss to distribute. Sprinkle with cilantro and squeeze lime juice over everything. Garnish with lime wedges.
Nutrition Facts : @context http, Calories 89, UnsaturatedFat 1 gram, Carbohydrate 12 grams, Fat 5 grams, Fiber 4 grams, Protein 1 gram, SaturatedFat 4 grams, Sodium 291 milligrams, Sugar 5 grams
CARROT VICHYSSOISE
This creamy soup is the perfect starter for anything from a tailgate party to an elegant dinner party. Pour it into thermoses to keep it hot. From an October 1988 Bon Appetit section "Great Cook/ Great Party" that featured recipes from a Homecoming Football Picnic.
Provided by Leslie in Texas
Categories Potato
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in large saucepan over medium-low heat.
- Add carrots and leeks and cook until leeks are tender, stirring occasionally, about 10 minutes.
- Mix in potatoes and 1/2 teaspoon thyme.
- Add stock and vermouth; simmer until potatoes are tender, about 25 minutes.
- Puree soup in batches (or use an immersion blender) in processor or blender;return to saucepan.
- Add cream, season with salt, pepper and lemon juice.
- (can be prepared 2 days ahead. Cover and refrigerate.).
- Stir over medium heat until warmed through.
- Garnish with minced fresh thyme and serve.
Nutrition Facts : Calories 302.8, Fat 19.5, SaturatedFat 11.4, Cholesterol 66.2, Sodium 280.6, Carbohydrate 27, Fiber 3.1, Sugar 6, Protein 6.4
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