Carrot Vichyssoise - cooking recipe

Ingredients

3 tablespoons butter
1 1/2 lbs carrots, peeled and sliced
2 leeks, white part only, sliced
1 3/4 lbs boiling potatoes, peeled and cut into 1/2-inch dice
1/2 teaspoon dried thyme, crumbled
7 cups chicken stock or 7 cups low sodium chicken broth
1/2 cup dry vermouth
2 cups whipping cream
salt and white pepper, to taste
fresh lemon juice
fresh thyme, minced (optional garnish)

Preparation

Melt butter in large saucepan over medium-low heat.
Add carrots and leeks and cook until leeks are tender, stirring occasionally, about 10 minutes.
Mix in potatoes and 1/2 teaspoon thyme.
Add stock and vermouth; simmer until potatoes are tender, about 25 minutes.
Puree soup in batches (or use an immersion blender) in processor or blender;return to saucepan.
Add cream, season with salt, pepper and lemon juice.
(can be prepared 2 days ahead. Cover and refrigerate.).
Stir over medium heat until warmed through.
Garnish with minced fresh thyme and serve.