PA Live in the Kitchen: Mario Porreca

By Nick Hughes | nhughes@pahomepage.com

Published 04/26 2014 12:45PM

Updated 04/26 2014 12:57PM

Chef Mario Porreca, author of "The Good, The Bad, The Cookbook" is here for make a cold carrot soup,carrot vichyssoise.


The Recipe:
Carrot Vichyssoise
2 TBSP Olive Oil, 2 Leeks - Small Dice
1/2 LG Onion, 1 TBSP Minced Garlic
8 OZ Carrots, 1 1/2 Yukon Potatoes
2 C Carrot Juice, 2 C Vegetable Stock
2 C Light Cream, 1 TBSP Fresh Chives
Celery Salt, Cayenne, Sea Salt

www.justcookit.net
CHEF MARIO PORRECA ON THE WEB

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