Carrot Vichy Soup Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CARROT VICHYSSOISE



Carrot Vichyssoise image

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

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
5 carrots (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

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

CARROTS VICHY



Carrots Vichy image

This dish was named after the town by the same name. Lovely side dish that is quick and easy to put together. This can also be made with parsnips. The cooking time is variable....just cook until they are the way you like them.

Provided by luvcookn

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

2 cups carrots or 2 cups parsnips, peeled and sliced
1/2 cup boiling water
2 tablespoons butter
1 tablespoon sugar
1/4 teaspoon salt
1 teaspoon lemon juice
chopped chives or parsley

Steps:

  • Place all ingredients in saucepan except the chives/parsley.
  • Cook the carrots/parsnips over medium heat until the water evaporates.
  • Permit them to brown in the butter.
  • Serve them sprinkled with either chopped chives or parsley.

Nutrition Facts : Calories 86, Fat 5.9, SaturatedFat 3.7, Cholesterol 15.3, Sodium 224.8, Carbohydrate 8.5, Fiber 1.6, Sugar 5.7, Protein 0.6

CARROTS VICHY



Carrots Vichy image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 6 side servings

Number Of Ingredients 5

4 cups carrots, sliced on a bias 1/8-inch thick (use a mandolin if available)
1/4 cup water
1 tablespoon butter
1 tablespoon sugar
Nutmeg, salt and pepper to taste

Steps:

  • Place carrots, water, butter and sugar in a 2-quart saucepan over medium-high heat. Bring to a simmer. Cover and cook for 12 to 15 minutes or until carrots are tender. Season with nutmeg, salt and pepper to taste.

VICHY CARROTS



Vichy Carrots image

Provided by Food Network

Categories     side-dish

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 5

2 pounds carrots
4 tablespoons butter
Kosher salt
1 to 2 teaspoons sugar
Handful chopped fresh parsley sprigs

Steps:

  • Slice the carrots into coins. Put them in a saute pan with the butter, salt, sugar, and 1 cup water. Cook, tossing occasionally, until the carrots are tender and the liquid has reduced to a glaze. Scatter over the parsley, and serve.

CARROTS VICHY



Carrots Vichy image

Make and share this Carrots Vichy recipe from Food.com.

Provided by dicentra

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

cooking spray
2 large onions, chopped
1 lb carrot, sliced 1/2 inch thick
1 cup water
1 teaspoon sugar
2 teaspoons butter
salt and pepper
2 tablespoons chopped parsley

Steps:

  • Spray large saucepan with cooking spray; heat over medium until hot.
  • Saute onions until tender and lightly browned, about 8 minutes, stirring frequently.
  • Stir in carrots, water, sugar and butter. Heat to boiling; reduce heat and simmer, covered, for 10 minutes, or until carrots are tender.
  • Season to taste with salt and pepper. Serve sprinkled with parsley.

GLAZED CARROTS (CAROTTES VICHY)



Glazed Carrots (Carottes Vichy) image

Posted for the ZWT-France. These carrots are named for the town of Vichy. From "LaVarenne's Basic French Cookery" cookbook.

Provided by Bayhill

Categories     Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 5

1 lb baby carrots, peeled
2 teaspoons granulated sugar
2 tablespoons butter
1/2 teaspoon salt
1 tablespoon of fresh mint, chopped (or chopped parsley)

Steps:

  • In a medium, shallow saucepan, add carrots, sugar, butter, salt and enough water to cover. Bring to a boil.
  • Reduce heat and simmer uncovered for 8 to 12 minutes, or until carrots are almost tender.
  • Turn up heat to boil rapidly until all the liquid has evaporated to form a shiny glaze. Toward the end of cooking time, watch carefully so sugar does not caramelize. Taste for seasoning.
  • Just before serving, add chopped mint or parsley; toss. Spoon into a serving dish.

CARROT VICHY SOUP



Carrot Vichy Soup image

Number Of Ingredients 10

2 russet potatoes large, pared and sliced
1 pound carrot pared, sliced
2 leeks thinly sliced or 1 medium onion, thinly sliced
3 cups water boiling
4 teaspoons chicken bouillon instant
1/2 teaspoon salt
2 tablespoons butter, melted
2 3/4 cups heavy cream
2 to 3 drops , to taste
2 tablespoons parsley Minced fresh

Steps:

  • 1. Combine potatoes, carrots, leeks or onion, boiling water, bouillon, and salt in large heavy saucepan. Cook, covered until very tender, about 25 minutes. Purée in blender or food processor. Beat in butter, heavy cream, and Tabasco® to taste. 2. Chill and serve cold or reheat over low heat, beating with wire whisk to blend well. Top with a bit of minced parsley.Note: You may want to season with more Tabasco® if soup is to be served cold.

Nutrition Facts : Nutritional Facts Serves

More about "carrot vichy soup recipes"

VICHY-STYLE CARROTS RECIPE | SAINSBURY`S MAGAZINE
vichy-style-carrots-recipe-sainsburys-magazine image
Web Step by step. Put the prepared carrots in a saucepan with the butter, sugar, a pinch of salt and 175ml water. It won’t cover the carrots, but don’t worry. Bring to the boil, cover; simmer for 10 minutes. Remove the lid and …
From sainsburysmagazine.co.uk
See details


EASY CARROT SOUP RECIPE - SIMPLY RECIPES
Web 2021-08-02 Cook the veggies: In a large pot over medium heat, add the butter and onions. Cook until the onions turn translucent, 3 to 4 minutes, but don't let them brown at all. …
From simplyrecipes.com
See details


HEALTHY WINTER RECIPES: FIBER-RICH CARROT SOUP YOU CAN’T SAY NO TO
Web 2 days ago 2 cups of chopped carrots; 4 tbsp chopped bottle gourd; Salt and pepper to taste; A pinch of nutmeg; 1/2 tsp A2 ghee; Coriander, chopped to garnish; Follow the …
From thehealthsite.com
See details


DINNER TONIGHT: CARROT VICHYSSOISE RECIPE - SERIOUSEATS.COM
Web 2020-08-06 Reserve the remaining potatoes and carrots. In a dutch oven or stock pot, heat the oil over medium heat until shimmering. Add the leeks and garlic, cover, and …
From seriouseats.com
See details


CARROT MASTERCLASS - CARROT SOUP, CARROT CRISPS AND VICHY …
Web Carrot Soup. Put the carrots and milk into a large pan. Bring to the boil and then simmer for 5 minutes. Blitz until smooth. Pour into warm bowls, drizzle over cream, oil and …
From jamesmartinchef.co.uk
See details


OUR FAVORITE CARROT SOUP RECIPES - TASTE OF HOME
Web 2019-02-25 Contest-Winning Cheesy Cauliflower Soup. If you prefer chunky soup, skip the blender step in the recipe and stir the cheese and cream into the slow cooker, then …
From tasteofhome.com
See details


CARROT SOUP RECIPES
Web Fennel and Carrot Soup. Ginger Carrot Soup by Jean Carper. 30 Ratings. Chilled Carrot and Tomato-Mint Soup. Freezable Butternut Squash-Carrot Soup. Carrot Fennel …
From allrecipes.com
See details


CARROT SOUP RECIPES | BBC GOOD FOOD
Web Low-fat and warming, this carrot and bean soup makes a healthy lunch or dinner - for even more nutrients, top with sliced almonds Orange, carrot & mint soup A star rating of 4.3 …
From bbcgoodfood.com
See details


VICHY CARROTS RECIPE | TASTE OF FRANCE
Web 2021-07-30 Put the carrots in a wide pan with 50g butter, 1 tsp honey and 2 bay leaves. Season with salt and pepper. Squeeze in the juice of 1 orange. Cover the carrots with …
From tasteoffrancemag.com
See details


CARROT VICHY SOUP - DVO.COM
Web Combine potatoes, carrots, leeks or onion, boiling water, bouillon, and salt in large heavy saucepan. Cook, covered until very tender, about 25 minutes. Purée in blender or food …
From dvo.com
See details


CARROT SOUP, EASY VEGAN CARROT SOUP RECIPE - DASSANA'S VEG …
Web 2021-08-08 Let the mixture cool down a bit and then blend in a blender or using an immersion blender to a smooth puree. From the blender, pour the carrot puree in the …
From vegrecipesofindia.com
See details


CARROT VICHY SOUP RECIPES
Web 2 cups carrots or 2 cups parsnips, peeled and sliced: 1/2 cup boiling water: 2 tablespoons butter: 1 tablespoon sugar: 1/4 teaspoon salt: 1 teaspoon lemon juice
From tfrecipes.com
See details


Related Search