Carrot And Zucchini Vichyssoise Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
1/4 cup: Olive oil,
2 lbs: Carrots, chopped med. small
2 large: Onions, chopped medium small
Water, as needed
1/4 cup: Olive oil,
1 1/2 lbs: Zucchini, peeled (reserve the skins), and chopped medium small
1 large: 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 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 pure them until they are smooth. Set the pure 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 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 pure them until they are smooth. Set
the pure 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 pure the skins so that a thick,
smooth consistency is achieved (the same consistency as the other 2
pures). Set the pure 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.
Source: Fennel - Santa Monica, California "Southern California Beach
Recipe" by Joan and Carl Stromquist ISBN: 0-9622807-3-9 Typed for you
by Karen Mintzias
Source from luhu.jp
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 pure them until they are smooth. Set the pure 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 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 pure them until they are smooth. Set
the pure 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 pure the skins so that a thick,
smooth consistency is achieved (the same consistency as the other 2
pures). Set the pure 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.
Source: Fennel - Santa Monica, California "Southern California Beach
Recipe" by Joan and Carl Stromquist ISBN: 0-9622807-3-9 Typed for you
by Karen Mintzias
Source from luhu.jp