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KC: Carrot Vichyssoise with Orange Nectar - dairy

Posted by : Miriam Podcameni Posvolsky

Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6                    shallots -- chopped
    3                    carrots -- sliced
    3      very large    leeks ( white part only) -- sliced
    2      medium        potatoes -- diced
    1                    celery rib -- diced
    2      tbs           butter
    2      cups          fresh cream
    1      tbs           orange rind -- grated
    3      tbs           orange juice
    1      tbs           grated ginger root
                         salt and pepper -- to taste
    6      cups          artificially flavored chicken stock
                         (Osem makes it)
        
 
 1. Melt the butter in a stockpot.
 2. Add leeks and cook until soft.
 3. Add shallots and celery and cook 1 minute.
 4. Add carrots and cook 2 minutes.
 5. Add potatoes and cook 3 minutes.
 6. Pour in broth, salt and pepper and simmer 30 to 40
    minutes.  Cover partially until vegetables are tender.
 7. Put everything in a blender ( do it in 2 parts) and run
    the machine until soup becomes smooth.
 8. Let cool and chill at least 6 hours.
 9. Stir in cream, rind, orange juice and ginger.
 10 Serve decorated with a slice of orange peel.

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