Carrot Vichyssoise

Ingredients

• 1.2 cup potatoes, peeled and sliced
• 2.1.5 cup carrots, sliced
• 3.1 leek, white part only; sliced
• 4.4 tablespoon margarine, or oil
• 5.4 cup chicken stock, made with 3 cubes
• 6.black pepper, good pinch
• 7.0.5 teaspoon salt
• 8.1 cup cream, or Orly Whip (non-dairy); reduced to 3 tablespoons if serving hot
• 9.carrot, shredded raw; for garnish
• 10.spring onion, chopped; for garnish

Method

1. 1.Sauté the potatoes, carrots and the leek in the oil. Use a pan large enough to sauté, not to stew.
2. 2.Add the stock and bring to the boil. Reduce the heat and simmer until vegetables are soft.
3. 3.Strain vegetables but reserve the stock. Purée vegetables, return to stock. Season and add the cream or Orly Whip. Taste for seasoning.
4. 4.Chill soup very well. Serve in chilled bowls. Top each serving with a little shredded carrot and a little chopped spring onion.

Notes

• Card note: 'If you wish to serve this soup hot, only add 3 tablespoons cream or orlywhip.'
• Orly Whip is a South African non-dairy whipping cream substitute.