add to shopping list Ingredients

1 cup Sugar

Preparation

2 large carrots, peeled and coarsely chopped
2 medium potatoes, peeled and coarsely chopped.
1 medium leek (white part only), trimmed, halved lengthwise, rinsed well and cut into strips
4 shallots, minced
3 cups chicken broth
1 cup whipping cream or half and half
salt and freshly ground pepper “To Taste”
2 Tbsp. cognac
fresh chives for garnish, if desired

In 3-qt saucepan, combine chopped vegetables and chicken broth. Bring to a boil.
Reduce heat, cover and simmer for 20 minutes, or until tender. Strain vegetables, reserving liquid in a large bowl.
Puree the strained vegetables in a food processor or blender. Combine with reserved liquid and mix well.
Stir in whipping cream or half-and-half. Season with salt and pepper, cover and chill.
When very cold, add cognac. Taste for seasoning, adding more if desired.
Serve soup in small chilled bowls, topping each with a scoop of Avocado Sorbet. Garnish with fresh chives.
Serves 4-6.

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Reviews

2/27/10

Theresa111 says:

This soup could be on a dinner menu at a restaurant. The variety of vegetables along with the balance of the cream and cognac would be mouthfuls of warm delight.

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