Carrot Vichyssoise

by 

Read more about COOLinary New Orleans here.

Yield: Makes about 1 gallon
.

Ingredients:

1 leek, sliced and washed 

1 yellow onion
1 or 2 ribs of celery, chopped

1 tbsp. garlic, minced 

2 tbsp. extra virgin olive oil

4 carrots, peeled and chopped

1 potato, peeled and chopped
 2 qts. chicken broth

2 bay leaves
1/4 cup orange blossom water

1/2 cup heavy cream

Salt and pepper to taste

Fresh chives or chive blossoms



Method:
  1. Sauté first five ingredients over medium heat until very tender. Add
 carrots, potatoes, bay leaves and chicken broth and cook for 1 hour. Purée
 and pass through a medium fine strainer.
  2. Season with salt and pepper and add 
orange blossom water and heavy cream and simmer for 10 minutes.

  3. Chill and serve ice cold, garnish with fresh chives or chive blossoms.