Potato-Carrot Vichyssoise

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Potato-Carrot Vichyssoise

 

5 cups stock

1 bunch green onions, sliced

1 pound carrots, peeled and sliced

2 crushed garlic cloves

1 large potato, peeled and diced

salt and pepper

1/4 cup chopped chives

 

In a large saucepan, bring the stock to a boil. Add the onion, garlic, carrot

and potato and cook for 15 minutes. Remove half of the mixture to a food

processor and purée. Return to the pan and reheat with the remaining soup.

Season with salt and pepper and sprinkle with chives. Serves 6.