2 large carrots, peeled and cut in pieces
I leek (white part only)
3 cups chicken stock
2 medium potatoes, peeled and cubed
1 cup heavy cream (or half and half)
Chopped chives
With the metal blade in place, add the carrots, potatoes and leek to the beaker. Process, turning on and off rapidly, until coarsely chopped, about 15 to 20 seconds.
In large saucepan, combine chopped , vegetables with chicken stock and simmer for 30 minutes. Strain vegetables, allowing liquid to drain into a storage container. Reinsert metal blade and puree vegetable mixture in 2 batches. Combine Salt and pepper to batches with vegetable liquid. Stir in cream. Season taste with slightly more salt and pepper than necessary. as the taste will be dulled when the soup is chilled. Cover and refrigerate.
Serve very cold, garnished with chives
Variations
This recipe works well with a variety of other ingredients like squash, pumpkin, or even chestnuts. Just keep the proportion of vegetable to liquid about the same.
Thickener
The potato acts as a good thickener so adding one or two to the mixture is helpful.
Stock
For best results use fresh chicken stock. If using canned stock select a brand that has had most the fat removed and low or reduced salt.
Posted: 10/16/2001 12:00:00 AM