Carrot Vichyssoise
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
3 c vegetable stock 1 medium russet potato, peeled and diced 1¼ c carrots, thinly sliced 1/2 c onion, thinly sliced 1 tsp minced fresh ginger1 c nonfat milk salt pepper ½ c balsamic vinegar
Directions Place stock and vegetables on Dutch oven over high heat. Bring to a boil, reduce heat, cover, and simmer about 25 minutes, until very tender.
Purée in blender in batches, until smooth. Pour into container, add milk, salt, and pepper, cover, and refrigerate at least 4 hours, until chilled.
In small saucepan over medium heat, simmer vinegar, stirring occasionally, about 8 minutes, until syrupy and reduced in half. Place in container, cover, and refrigerate until ready to serve.
Ladle soup into bowls, drizzle with balsamic reduction, and serve.
Number of Servings: 4
Recipe submitted by SparkPeople user BARBSHAKESPEARE.
Purée in blender in batches, until smooth. Pour into container, add milk, salt, and pepper, cover, and refrigerate at least 4 hours, until chilled.
In small saucepan over medium heat, simmer vinegar, stirring occasionally, about 8 minutes, until syrupy and reduced in half. Place in container, cover, and refrigerate until ready to serve.
Ladle soup into bowls, drizzle with balsamic reduction, and serve.
Number of Servings: 4
Recipe submitted by SparkPeople user BARBSHAKESPEARE.
Nutritional Info Amount Per Serving
- Calories: 117.2
- Total Fat: 0.3 g
- Cholesterol: 1.2 mg
- Sodium: 776.8 mg
- Total Carbs: 24.0 g
- Dietary Fiber: 2.6 g
- Protein: 3.8 g
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