Thursday, August 11, 2011
chilled carrot vichyssoise
Our cooking this summer has been unstoppable. We're grilling, we're pan frying, we're baking things in the oven--making delicious food that we just want to share but always seem to chow down before realizing that we didn't take any pictures. Over the past few months, we've made so many tasty things, I wish I could share it all. Seriously, I'm drooling just thinking about it.
Last week, after a lovely visit with my good friend Kelly (who just moved to town with her hubby and their adorable baby girl Lydia!), I was inspired to make some chilled soups before the summer ends! We made this Carrot Vichyssoise a few days ago and, just this afternoon, I made some gazpacho, which I'll share with you soon!
Chilled Carrot Vichyssoise
One sweet potato, peeled and diced
3 medium leeks, sliced
2 tablespoons butter
1 tablespoon (or more) bacon fat (optional, but soooo recommended)
3 cups chicken or vegetable broth (we used leftover oxtail broth!)
1 lb. carrots, peeled and diced
1/4 cup coconut milk
Bacon pieces (optional garnish)
Walnuts (optional garnish)
Salt and Pepper
1. In a large stock pot, melt butter and bacon fat. Add sweet potato and leeks, sweating over medium heat until translucent.
2. Add chicken broth and bring to a boil. Once boiling, reduce heat and cover until the sweet potato is soft.
3. Add carrots and cook 10-15 minutes, until tender.
4. Using a food processor or blender, puree until smooth.
5. Stir in coconut milk and use salt and pepper to taste.
6. Chill for at least 3 hours.
7. Add your preferred garnish before serving. (The first night we made this, we garnished with bacon and walnuts--YUM! Parsley works nicely, too.)
8. Find a seat outside and ENJOY!