Lemon Zucchini Vichyssoise Recipes
ZUCCHINI VICHYSSOISE
Steps:
- Heat the butter and oil in a large stockpot, add the leeks, and saute over medium-low heat for 5 minutes. Add the potatoes, zucchini, chicken stock, salt, and pepper; bring to a boil; then lower the heat and simmer for 30 minutes. Cool for a few minutes and then process through a food mill fitted with the medium disc. Add the cream and season to taste. Serve either cold or hot, garnished with chopped chives and/or zucchini.
LEMON ZUCCHINI VICHYSSOISE
Steps:
- In a large heavy saucepan cook leek, onion, and garlic with salt and pepper to taste in oil over moderately low heat, stirring, until leek is softened. Peel potato and cut into 1-inch pieces. Add potato, zucchini, and broth to leek mixture. Simmer mixture, covered, 15 minutes, or until potato is very tender.
- In a blender purée mixture in batches until very smooth, transferring as puréed to a bowl. Stir in cream, 1 tablespoon lemon juice, and salt and pepper to taste and chill soup at least 6 hours or overnight.
- Thin soup with ice water and season with additional lemon juice and salt and pepper.
- Garnish soup with lemon slices.
ZUCCHINI VICHYSSOISE
Provided by Laurie Smith
Categories Soup/Stew Milk/Cream Blender Garlic Potato Lunch Leek Zucchini Summer Chill Simmer Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Melt butter in heavy large pot over medium heat. Add leeks and garlic; sauté until tender, about 6 minutes. Add potatoes and zucchini; sauté 5 minutes. Add 4 1/2 cups broth and bring to a boil. Reduce heat and simmer until potatoes are tender, about 15 minutes. Cool 30 minutes.
- Working in batches, puree soup in blender. Transfer soup to large bowl. Mix in half and half. Season to taste with salt and pepper. Cover and refrigerate until cold, about 4 hours. (Can be made 2 days ahead. Keep refrigerated. Before serving, thin with additional broth, if necessary.)
- Ladle soup into bowl. Sprinkle with chives and serve.
ZUCCHINI VICHYSSOISE
Provided by Florence Fabricant
Categories easy, lunch, soups and stews, appetizer
Time 30m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Heat the oil in a heavy saucepan. Add the leeks and cook over medium heat, stirring from time to time, until the leeks are tender but not brown.
- Cut the ends of the zucchini and cut six paper-thin slices of zucchini. Reserve the slices, then chop the rest of the zucchini and add it to the saucepan.
- Add the potato and enough water to just cover the vegetables. Add one-half teaspoon of salt. Simmer gently until the potato and zucchini are tender, about 10 minutes.
- Place the contents of the saucepan in a food processor or blender and puree, gradually adding half the milk, until the mixture is smooth.
- Transfer to a bowl, stir in remaining milk and lemon juice and season to taste with salt and pepper. Chill.
- Recheck seasonings and serve each portion with a dollop of sour cream garnished with a slice of zucchini and a sprinkling of chives.
Nutrition Facts : @context http, Calories 199, UnsaturatedFat 7 grams, Carbohydrate 19 grams, Fat 12 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 5 grams, Sodium 604 milligrams, Sugar 9 grams, TransFat 0 grams
BAREFOOT CONTESSA'S ZUCCHINI VICHYSSOISE (INA GARTEN)
Make and share this Barefoot Contessa's Zucchini Vichyssoise (Ina Garten) recipe from Food.com.
Provided by larry 2
Categories One Dish Meal
Time 35m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Sauté onions over medium heat. Add all ingredients and simmer 30 minutes; taste.
Nutrition Facts : Calories 296.4, Fat 3, SaturatedFat 1.4, Cholesterol 7, Sodium 1142.6, Carbohydrate 61.7, Fiber 10.2, Sugar 20.1, Protein 11.5
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