Carrot Vichyssoise

• 2 c. peeled, diced potatoes
• 1 1/4 c. peeled, sliced carrots
• 3 leeks (white part only), sliced
• 3 c. chicken stock or 4 bouillon cubes with 3 c. water
• white pepper and salt to taste
• 1 c. heavy cream
• shredded carrot (for garnish)
• 1 lb. non-oily whitefish (scrod, cod), boned
• 1/4 c. margarine
• 1 large onion, chopped
• 1/2 green pepper, minced
• 1 clove garlic
• 1 tsp. salt and pepper to taste
• 1 lb. can tomatoes
• 2 potatoes, cubed
• 1 tsp. thyme
• 1 bay leaf and parsley

1. Melt margarine; add onion, pepper and garlic.
2. Saute until soft.
3. Add salt, tomatoes with juice, potatoes, thyme, bay leaf and parsley; simmer 10 minutes.
4. Add fish and simmer 15 minutes.

potatoes, carrots, leeks, chicken, white pepper, heavy cream, carrot, nonoily, margarine, onion, green pepper, clove garlic, salt, tomatoes, potatoes, thyme, bay leaf

Taken from www.cookbooks.com/Recipe-Details.aspx?id=873315 (may not work)