Wednesday, April 10, 2002
Bite with Belkys: Carrot Ginger Vichyssoise
The Chef: Andy Trousdale
Main Street Plaza
4626 North Federal Highway
Lighthouse Point (954) 267-0312
Carrot Ginger Vichyssoise (4 servings)
1 large potato peeled, diced
4 large carrots peeled, sliced
1/2 spanish white onion peeled, diced
2 whole garlic cloves
2 oz ginger root peeled, sliced
4 cups chicken broth
Salt & Pepper
Place all the ingredients into a heavy saucepan, bring to a boil, lower heat, skim impurities from the top, simmer for about 30 minutes until vegetables are fork tender.
Puree in blender until smooth.
Adjust seasoning if necessary.
Serve hot or cold.
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