Carrot vichyssoise

 
                             Carrot Vichyssoise
 
 Recipe By     : Cooks 'Round The Globe - The Old Globe Cookbook
 Serving Size  : 6    Preparation Time :0:30
 Categories    : Soups & Stews
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    5      cups          chicken broth
    6      tablespoons   butter
    2      cups          green onion -- without tops, sliced
    4      tablespoons   flour
    4      cups          carrot -- peeled and sliced
    1      teaspoon      salt
      1/8  teaspoon      white pepper
      1/2  cup           sour cream
                         -- Garnish --
                         sour cream
                         chives -- chopped
 
 Comment: This recipe is really easy to make and excellent served hot or
 cold. Make sure your blender can tolerate hot stuff or use one of those
 "one prongers" made by Braum or other manufacturers.
 
 Heat chicken broth; set aside and keep warm.
 Melt butter, add onions and saut? 5 minutes; stir in flour.
 Gradually add hot broth and bring to a boil. Add carrots, salt, and
 pepper; simmer 30 minutes.
  Puree in blender and stir in sour cream.
 Serve hot or cold; garnish with sour cream and chives.
 
 Note: I had a Japanese roommate that added rice and fukujinzuki
 (Japanese pickled veggies) with also was excellent in it.
 
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