1/4 teaspoon ground white pepper, plus more to taste
Directions:
Place carrots, potatoes, leeks, vegetable broth and vegetable bouillon in a Dutch oven; bring ingredients to a boil over medium-high heat. Reduce heat to low, cover Dutch oven, and simmer until vegetables are tender, about 10 minutes. Allow vegetables to cool for about 8 minutes.
In batches, in a blender, puree vegetable mixture until smooth. After each batch is pureed, transfer to a large serving bowl. When all the batches are pureed, whisk in half-and-half, salt and pepper.
Allow soup to cool for about 1 hour and then cover and chill for 5 hours.
When ready to eat, season with more salt and pepper.
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Cold Carrot Soup
Serves 5 Cups
Ingredients:
5 carrots, peeled and diced
3 cups peeled and diced baking potatoes
1 1/2 cups chopped leeks
32 oz. vegetable broth
1 cube vegetable bouillon
1 cup half and half
1/2 teaspoon salt, plus more to taste
1/4 teaspoon ground white pepper, plus more to taste
Directions:
Place carrots, potatoes, leeks, vegetable broth and vegetable bouillon in a Dutch oven; bring ingredients to a boil over medium-high heat. Reduce heat to low, cover Dutch oven, and simmer until vegetables are tender, about 10 minutes. Allow vegetables to cool for about 8 minutes.
In batches, in a blender, puree vegetable mixture until smooth. After each batch is pureed, transfer to a large serving bowl. When all the batches are pureed, whisk in half-and-half, salt and pepper.
Allow soup to cool for about 1 hour and then cover and chill for 5 hours.
When ready to eat, season with more salt and pepper.
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