Vichyssoise - cooking recipe

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

Preparation

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.