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Carrot Ginger Vichyssoise
Ingredients
8 md carrots,chop in large piece
1 leeks (white part only)-sliced & washed well
2 md potatoes,peeled,chop in-large pieces
1 clove garlic,sliced
1 one-inch ginger root slice-sliced thin
2 T olive oil
2 bay leaves
8 c chicken stock
1 t kosher salt
1/2 t black pepper,Fresh Ground
1 c cream
Method
Warm the olive oil in a soup pot and slowly cook the garlic and ginger until soft. Add the leeks, raise the heat, and cook until the leeks begin to wilt. Add the carrots, potatoes, bay leaves, chicken stock, 1 teaspoon salt, 1/2 teaspoon pepper, and bring to a boil. Reduce heat and cook slowly until all the vegetables are soft.
Carefully puree the soup in a blender at low speed until very smooth. Return to the pot and add the cream and adjust the salt and pepper.
Place into a storage container and cool to room temperature before refrigerating.
STEP THREE:
Adjust the seasoning and consistency if needed before serving. Serve in chilled soup bowls and garnish with snipped chives. | 
