The Dish: Iced Carrot Vichyssoise at NE Soup Factory

Iced Carrot Vichyssoise

We have taken a classic potato Vichyssoise and elevated it with bunches of fresh carrots.

Dont let its warm glowing hue fool you because its cool refreshing flavor will lift your mind and body even on summers hottest days.

-- 3 Tablespoons of best quality olive oil
-- 2 cloves of chopped garlic
-- 1 1/2 cups freshly chopped onion
-- 1 bulb of chopped fresh fennel
-- 2 stalks of celery diced
-- 3 large Yukon potatoes peeled and cut into quarters
-- 4 cups of peeled and sliced carrots
-- 6 cups of chicken or vegetable stock
-- 3 teaspoons of dried tarragon
-- 1 cup of light cream
-- 5 dashes of Worcestershire sauce
-- Kosher salt and freshly ground black pepper to taste
-- 3 tablespoons of freshly snipped chives

In a large heavy stockpot heat the olive oil over medium high heat. Add the onions, celery, garlic, and fennel. Potatoes and carrots. Sauté vegetables for 10 -15 minutes stirring frequently. Add the stock, and dried tarragon and cover pot and bring to a boil. Turn down the heat slightly and cook until the potatoes are soft and tender. Remove from heat. With a hand immersion blender puree soup until smooth. Add the light cream, Worcestershire sauce, salt and pepper and continue to puree until the soup has blended. Stir in the freshly chopped chives. Refrigerate and serve ice cold

Serves 8-10 people

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