Carrot & Zucchini Vichyssoise
Carrot and Zucchini Vichyssoise recipe
Yield
8 servingsPrep
25 minCook
85 minReady
140 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
olive oil
|
|
| 2 | pounds |
carrots
chopped small |
|
| 2 | large |
onions
chopped medium small |
|
| 1 | x |
water
as needed |
*
|
| ¼ | cup |
olive oil
|
|
| 1 ½ | pounds |
zucchini
peeled, (reserve the skins), and chopped medium small |
|
| 1 | large |
leeks
well washed and chopped medium small |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
olive oil
|
|
| 907.2 | g |
carrots
chopped small |
|
| 2 | large |
onions
chopped medium small |
|
| 1 | x |
water
as needed |
*
|
| 59 | ml |
olive oil
|
|
| 680.4 | g |
zucchini
peeled, (reserve the skins), and chopped medium small |
|
| 1 | large |
leeks
well washed and chopped medium small |
*
|
Directions
In a large skillet place the first ¼ cup of the olive oil and heat it on medium high until it is hot.
Add the carrots and onions, and saut? 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 purée them until they are smooth.
Set the purée aside and let it cool.
In another large skillet place the second ¼ cup of olive oil and heat it on medium high until it is hot.
Add the peeled zucchini and leeks, and saut? 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 Place the vegetables in a blender and pur?e them until they are smooth. Set the purée 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 purée the skins so that a thick, smooth consistency is achieved (the same consistency as the other 2 purees).
Set the purée 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.
