Side Pannel
Carrot and Zucchini Vichyssoise
Carrot and Zucchini Vichyssoise
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetarian, Soups
Ingredients List
- 1/4 c Olive oil
- 2 lb Carrots; chopped med. small
- 2 lg Onions; chopped medium small
- Water (as needed)
- 1/4 c Olive oil
- 1 1/2 lb Zucchini; peeled
- - (reserve the skins),
- - and chopped medium small
- 1 lg Leek; well washed and
- - chopped medium small
Directions
In a large skillet place the first 1/4 cup of the olive oil and heat it on
medium high until it is hot. Add the carrots and onions, and saut”š them for
4 to 5 minutes, or until the onions are clear. Add enough water to cover
the vegetables. Simmer them for 30 to 40 minutes, or until the liquid is
absorbed. Place the vegetables in a blender and pur”še them until they are
smooth. Set the pur”še aside and let it cool.
In another large skillet place the second 1/4 cup of olive oil and heat it
on medium high until it is hot. Add the peeled zucchini and leeks, and
saut”š them for 4 to 5 minutes, or until they are just tender. Add enough
water to cover the vegetables. Simmer them for 25 to 30 minutes, or until
the liquid is absorbed. Place the vegetables in a blender and pur”še them
until they are smooth. Set the pur”še aside and let it cool.
Place the zucchini skins in a pot of boiling water and blanch them for 3
minutes. Drain the skins and place them in a blender. Add a small amount
of cold water and pur”še the skins so that a thick, smooth consistency is
achieved (the same consistency as the other 2 pur”šes). Set the pur”še aside
and let it cool.
Refrigerate the 3 soups until they are cold.
In each of 8 individual serving bowls place a portion of the 3 soups. Swirl
them together with a knife to form a design.
medium high until it is hot. Add the carrots and onions, and saut”š them for
4 to 5 minutes, or until the onions are clear. Add enough water to cover
the vegetables. Simmer them for 30 to 40 minutes, or until the liquid is
absorbed. Place the vegetables in a blender and pur”še them until they are
smooth. Set the pur”še aside and let it cool.
In another large skillet place the second 1/4 cup of olive oil and heat it
on medium high until it is hot. Add the peeled zucchini and leeks, and
saut”š them for 4 to 5 minutes, or until they are just tender. Add enough
water to cover the vegetables. Simmer them for 25 to 30 minutes, or until
the liquid is absorbed. Place the vegetables in a blender and pur”še them
until they are smooth. Set the pur”še aside and let it cool.
Place the zucchini skins in a pot of boiling water and blanch them for 3
minutes. Drain the skins and place them in a blender. Add a small amount
of cold water and pur”še the skins so that a thick, smooth consistency is
achieved (the same consistency as the other 2 pur”šes). Set the pur”še aside
and let it cool.
Refrigerate the 3 soups until they are cold.
In each of 8 individual serving bowls place a portion of the 3 soups. Swirl
them together with a knife to form a design.
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