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Carrot Vichyssoise

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Whole milk gives vichyssoise a rich consistency, without the fat of cream.

Source: Martha Stewart Living, July/August 1997
Servings

Ingredients

Directions

Cook's Notes

Use a blender, not a food processor, to puree this soup, or it will become gummy.

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Reviews

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How would you rate this recipe?
17
  • MS11317088
    13 APR, 2017
    Don't waster your time on this soup. Big disappointment.
    Reply
  • abepollisterg
    31 MAR, 2013
    Although this soup was okay, it was not excellent. It both looks and sounds better than it actually is; I greatly prefer normal Vichyssoise, or Vichyssoise made with Zucchini.
    Reply
  • eak1517
    10 JUN, 2011
    This recipe was really disappointing. No real carrot flavor carried through, which I was hoping for at least a hint of. And the color was sort of beige/flesh and rather unappetizing. I will stick with the traditional version next time...
    Reply
  • eak1517
    10 JUN, 2011
    This recipe was really disappointing...almost no carrot flavor carried over into the soup, which was what I was hoping for a hint of. And the color was not nearly as bright as I had hoped for, it looked sort of beige and unappetizing. I will stick with the classic version next time.
    Reply
  • diplocase
    15 JUL, 2010
    It will freeze fine. Just don't defrost in the microwave--leave the frozen container in the fridge overnite to defrost.
    Reply
  • mbpie
    1 APR, 2010
    Very light and delicious. Perfect soup for springtime!
    Reply
  • LaurenCrosby
    20 MAY, 2009
    Has anyone tried to freeze this?
    Reply

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