Free Recipe Carrot and Zucchini Vichyssoise 2

Recipe Type: S Recipes

Recipe Preparation: boil

Cooking Ingredients for Carrot and Zucchini Vichyssoise 2 Recipe

1/4 c Olive oil
1 1/2 lb Zucchini; peeled
2 lb Carrots; chopped med. small
– (reserve the skins),
2 lg Onions; chopped medium small
– and chopped medium small
Water (as needed) 1
lg Leek; well washed and
1/4 c Olive oil
– chopped medium small

Carrot and Zucchini Vichyssoise 2 Preparation

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 pur‚e them until they are smooth. Set the pur‚e 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 pur‚e them until they are smooth. Set the pur‚e 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‚e the skins so that a thick, smooth consistency is achieved (the same consistency as the other 2 pur‚es). Set the pur‚e 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

Cooking Temperature:

Recipe Serves: 8

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