Carrot Vichyssoise

Yield > 6
people
Ingredients :
1 kg carrots, medium
1 x onions, medium
2 x potatoes, medium
2 stk celery
1 tsp garlic, crushed
100 gm butter
2 tsp sugar (caster)
salt, pepper
1/10 tsp nutmeg, ground
6 cup chicken stock
1/2 cup cream
1 1/2 tbl parsley, chopped
1 cup carrots, medium
Method :
• Cut some carrot into fine julienne. Reserve to garnish
soup.
• Peel and slice remaining carrots, onion, celery and
potatoes.
• Melt butter in a large saucepan and add chopped
vegetables, garlic and stir to coat vegetables in butter. Cover
pan and cook gently approx 5 minutes, stirring occasionally.
• Add the stock, sugar and seasonings, bring the stock to a
boil, and simmer gently, covered, for 20 minutes, or until they
are tender.
• Puree the soup in a vitamiser and return to saucepan.
• Blanch carrot julienne in boiling water for 3 minutes and
add to soup.
• Bring soup back to the boil, add cream, herbs and reheat.
Season and serve hot.