Simple Supper: Springy Carrot Vichyssoise (Cold Potato-Leek Soup)!

/ Monday, April 1, 2013

Good morning, lovely friends! Tell me about your Easter. Did you do anything special to celebrate? Boyfriend and I spent the day with my family—mom threw a big ol' Easter lunch! 
To my surprise, my mama traded in her go-to spring classics for a new selection of recipes this year. My favorite was this creamy Carrot Vichyssoise, which she set out in dainty demitasse cups. How beautiful is that!? The recipe's from the July/Aug '97 issue of Martha Stewart Living and it couldn't be simpler (you can make it the night before a party, then portion/garnish it right before serving). I'm definitely going to serve this to dinner guests this spring with a pile of snipped chives on top. Oo! Or maybe chive blossoms (love those)! Okay, here's how you make it...

(recipe from July/Aug '97 issue Martha Stewart Living)

3 large leeks (1 1/2 pounds), white and light-green parts trimmed
1 medium clove garlic minced
4 small Yukon Gold potatoes (1 1/2 pounds), peeled
5 carrots (9 ounces), peeled
2 1/2 cups low-sodium chicken broth
1 1/2 teaspoons salt
1/8 teaspoon freshly ground black pepper
2 cups whole milk
3 tablespoons snipped fresh chives
Olive-oil cooking spray

1.Coarsely chop leeks; place in bowl of cold water. Let stand 5 minutes to rid them of dirt and sand; lift out of water; drain in colander.
2. Spray bottom of small stockpot with olive-oil spray; place over low heat. Add leeks and garlic; cover and cook, stirring occasionally, until leeks are wilted, about 12 minutes.
3. Cut 2 potatoes into small chunks; add to leeks. Slice 3 carrots into 1/4-inch-thick rounds; add to vegetables along with stock, salt, pepper, and 2 cups water. Cover partially, raise heat to high, and bring to a boil. Reduce heat to medium low; cook until vegetables are tender, 15 to 20 minutes. Remove from heat, stir in milk, and puree in blender until smooth. Let stand until cool; refrigerate until cold.
4. Meanwhile, finely julienne remaining 2 potatoes and 2 carrots; place in a small pot of boiling water. Boil until just tender, 2 to 3 minutes. Drain; transfer to ice-water bath until cool. Drain; add carrots and potatoes to pureed soup. To serve, divide soup among six bowls, and garnish each with snipped chives.

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