Carrot Vichyssoise with Raisins

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Carrot Vichyssoise with Raisins

 

3 large leeks, white and light green parts only

Cooking spray

1 medium clove garlic, minced

2 small potatoes, peeled and cut in chunks

3 carrots, peeled and sliced

2 1/2 cups vegetable broth (homemade or canned)

1 1/2 teaspoons salt

pinch freshly ground black pepper

2 cups whole milk

 

Topping:

2 small potatoes, cut in matchstick-size pieces

2 carrots, cut in matchstick-size pieces

3/4 cup golden raisins

3 tablespoons snipped fresh chives

 

Coarsely chop leeks and soak in cold water, about 5 minutes, to loosen dirt

and sand. Lift out of water; drain thoroughly. Spray bottom of large kettle with

cooking spray; place over low heat. Add leeks and garlic; cover and cook,

stirring occasionally, until leeks are wilted, about 12 minutes. Add potatoes,

carrots and broths. Cover and bring to a boil. Reduce heat; simmer until

vegetables are tender, 15 to 20 minutes. Remove from heat; stir in seasonings

and milk and puree in blender until smooth. Chill.

For topping, when ready to serve, place potato sticks, carrots sticks and

raisins in a small pot of boiling water. Simmer until just tender, 2 to 3

minutes. Drain; transfer to ice-water bath until cool. Drain and stir into

pureed soup. Divide soup among 6 bowls, and sprinkle each with snipped chives.

 

 

 

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