Carrot Vichyssoise is a colorful and refreshingly smooth chilled soup that’s perfect for lunch or dinner. Root vegetables (carrots, potatoes leeks, onions) are all cooked together in a flavorful chicken stock. Carrots add color and a touch of sweetness to the traditional vichyssoise flavors. After cooking, the vegetables are puréed and combined with half and half and milk, reducing the heaviness.
Author:(By Lee Clayton Roper)
Yield:4 to 5 servings 1x
3 cups water
4 teaspoons chicken base (I like organic “Better than Bouillon” brand) – can also use bouillon cubes