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Rating: 5/5 (1 vote cast)

Meal Type: Lunch
Prep Time:
Cooking Time:
Total Time:
Cook Method: Stove
Difficulty: Medium
Cuisine: French
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 112
% Daily Value**
Total Fat 7g
11%
Saturated Fat 1g
1%
Unsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 49mg
2%
Total Carbohydrate 13g
4%
Dietary Fiber 3g
14%
Sugars 6g
Protein 1g
Vitamin A  231%Vitamin C  16%
Calcium  4%Iron  3%
Potassium  12%Vitamin E  5%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Carrot and Zucchini Vichyssoise

Recipe Tags: Soup Recipes

Date Added: June 11, 2009

Ingredients:

1/4 Cup Olive Oil
2 Pounds Carrots chopped med. small
2 Onions chopped medium small
1 1/2 Pounds Zucchini peeled (reserve the skins), and chopped medium small
1 Leek well washed and chopped medium small
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Directions:

1. In a large skillet place the first 1/4 cup of the olive oil and heat it on medium high until it is hot.

2. Add the carrots and onions, and saute them for 4 to 5 minutes, or until the onions are clear.

3. Add enough water to cover the vegetables.

4. Simmer them for 30 to 40 minutes, or until the liquid is absorbed. Place the vegetables in a blender and puree them until they are smooth.

5. Set the puree 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.

6. Add the peeled zucchini and leeks, and saute them for 4 to 5 minutes, or until they are just tender. Add enough water to cover the vegetables.

7. Simmer them for 25 to 30 minutes, or until the liquid is absorbed.

8. Place the vegetables in a blender and puree them until they are smooth.

9. Set the puree aside and let it cool.

10. 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.

11. Add a small amount of cold water and puree the skins so that a thick, smooth consistency is achieved (the same consistency as the other 2 purees).

12. Set the puree aside and let it cool. Refrigerate the 3 soups until they are cold.

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Dietary Notes:
This recipe is very low-sodium with 48.88mg per serving, low-saturated fat with 0.88g per serving and low-cholesterol with 0mg per serving

This recipe is high in Vitamin A with 231% of your daily recommended intake per serving. This recipe is a good source of Vitamin C with 16% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Onion, Olive Oil allergies.
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