50+ Friends Club Cookbook -- Soups and Sandwiches -- Carrot Vichyssoise

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Carrot Vichyssoise

From the Kitchen of: Pepper

2	med	Potatoes, peeled and chopped
3	med	Carrots, peeled and chopped
6		Chopped scallions (white part only)
3	C	Chicken stock
1/8	tsp	White pepper
1/2	tsp	Freshly grated nutmeg
1 1/2	C	Heavy cream
		Salt to taste
1	sm	Carrot, peeled and grated (for garnish)

Combine the potatoes, carrots, scallion bulbs, and chicken stock in a medium size saucepan. Heat to boiling; reduce heat and simmer until the vegetables are tender, about 20 min. Cool slightly.
Transfer the mixture to a blender, half at a time, and blend until smooth (be very careful - the hot liquid will expand in the blender). Transfer to a large bowl; add the pepper, nutmeg, cream and salt to taste. Refrigerate till cold. Serve sprinkled with the grated raw carrot.
Cooking time 45 min. plus chilling time.