** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
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.