Bite with Belkys: Carrot Ginger Vichyssoise

The Chef: Andy Trousdale
Le Bistro
Main Street Plaza
4626 North Federal Highway
Lighthouse Point (954) 267-0312

The Dish:
Carrot Ginger Vichyssoise (4 servings)

The Ingredients:
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

The Steps:

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.

(Copyright 2002 Sunbeam Television Corp. All Rights Reserved. This material may not be published, broadcast, rewritten or redistributed.)