Carrot Vichyssoise, as Created by Chef Albert Stockli of New York’s Four Seasons Hotel, Circa 1960
2 cups of peeled and diced white potatoes
1 leek, white part only, sliced thinly
1 1/4 cups sliced carrots 3 cups chicken stock (broth)–if you are vegetarian, vegetable broth is a suitable substitute
1 teaspoon salt
A dash of white pepper
1 cup of heavy whipping-cream
Clean the leek carefully, as garden soil can collect between the tightly layered sections. Slice the white portion only.
In a large soup pot over medium heat, add the potatoes, one sliced leek, carrots, and chicken stock. Bring the mixture to a boil. Reduce heat, cover, and simmer this for 25 to 30 minutes or until vegetables are tender. Let it cool. In an electric blender, purée half the vegetables and liquid at thirty seconds, then pour into a large bowl. Repeat process with second half of the soup. Chill the carrot Vichyssoise, and stir in the cream, pepper and salt before serving. Serve in 4 chilled bowls. Consider a contrasting garnish of finely chopped parsley or chives. Chef Stockli used shredded carrot.