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Categories:Viewed: 60 - Published at: 4 years ago
Ingredients
- 1 lb. peeled diced potatoes
- 1 c. thinly sliced leek whites
- salt and white pepper to taste
- 2 1/2 c. vegetable stock
- 1 carrot
- 1 c. cream
- 1 1/2 c. milk
Method
- Boil potatoes and leeks in stock and salt and pepper until tender.
- Puree in blender and chill.
- Cut carrot in thin strips and blanch until tender.
- When puree is chilled, add cold milk and cream; adjust seasonings.
- Garnish with carrot strips.