
Good afternoon all! I hope everyone is enjoying a take it easy Sunday before the crazy week starts up again. I myself was up at 5:30 a.m. to go to the local flea market. Hubby and I quickly realized something was amiss when we pulled into an empty field! We then noticed the sign that said the opening has been delayed until April 15. I was so mad! I am so not a morning person and I wasted a perfectly good sleep late Sunday for nothing! Oh well, I guess I'll just be all the more ready to go on the 15
th! In other breaking news, I have finally figured out Easter Sunday Dinner. We are going to have Carrot Vichyssoise, Turkey
Brined in Grapefruit and Orange Juice with Brown Sugar (I discovered
brining last year and it was a big hit!), Paula
Deen's Squash Casserole, and Sweet Potatoes. For the all important dessert we are having Ricotta Pie, Chocolate Bread Pudding with Spiced Cream, Chocolate Dipped Fruit, and
Susie Q's Bunny Cupcakes for the kids.
The Carrot Vichyssoise is simply heavenly and I wanted to share the recipe with you (
courtesy of my good friend Judy).
Carrot Vichyssoise (makes 12 servings)
3T Butter
1 1/2 lbs. Carrots peeled and sliced
2 Leeks (white part only) sliced
1 3/4 lbs. Boiled Potatoes, peeled and cut into 1/2" cubes
1t Minced Fresh Thyme or 1/2t dried
7 cups Chicken Stock or Canned Broth
1/2 cup Dry Vermouth
2 cups Whipping Cream
Salt and White Pepper
Fresh Lemon Juice
Minced Fresh Thyme
Melt butter in heavy 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 1t thyme. Add stock and vermouth. Simmer until potatoes are tender, about 25 minutes. Puree soup in batches in food processor. Return to saucepan. Add cream. Season with salt, pepper and lemon juice. Stir over medium heat until warmed through. Garnish with minced fresh thyme and serve.
Enjoy!