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.
LEMONGRASS VICHYSSOISE
Provided by Marian Burros
Categories lunch, weekday, appetizer
Time 40m
Yield 7 cups for 6 or 7 servings
Number Of Ingredients 12
Steps:
- In a large pot, melt the butter over medium-high heat. Add the garlic, leeks, onions, lemon grass and lime leaves; cover and simmer for 10 minutes. Do not allow to color.
- Add potatoes, bay leaves, salt, pepper and water, and bring to a boil. Reduce heat, and simmer, cooking 20 minutes, until potatoes are tender. Allow to cool a little; strain, reserving broth, and remove bay leaves.
- Place some solids with a little broth in blender, and puree. Spoon into bowl. Repeat process until all solids are pureed; you will probably have to use all the broth to do this, but do not allow the mixture to become too thin, because the cream must still be added. Stir in the cream. Adjust seasoning, and chill completely, at least several hours.
- To serve, chop the chives, and stir vichyssoise thoroughly. Spoon 1 cup into soup bowl, and sprinkle with chives. If mixture is too thick, add a little milk to thin it out.
Nutrition Facts : @context http, Calories 410, UnsaturatedFat 10 grams, Carbohydrate 29 grams, Fat 32 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 20 grams, Sodium 1031 milligrams, Sugar 6 grams, TransFat 0 grams
ZUCCHINI AND SAFFRON VICHYSSOISE WITH SCALLOPS
Categories Soup/Stew Milk/Cream Blender Potato Shellfish Vegetable Sauté Lunch Scallop Saffron Zucchini Summer Chill Simmer Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes about 8 1/2 cups
Number Of Ingredients 17
Steps:
- Thinly julienne zucchini lengthwise with slicer, working around core, into 1/4-inch-thick ribbons. Cut zucchini cores into 1/2-inch pieces.
- Peel potatoes and cut into 1/2-inch pieces. Cook onion in butter in a 5-quart heavy pot over moderate heat, stirring occasionally, until softened, about 10 minutes. Add potatoes, garlic, and saffron and cook, stirring, 1 minute. Add broth, bay leaf, and thyme and simmer, uncovered, until potatoes are tender, about 20 minutes. Add chopped zucchini cores and simmer, uncovered, until zucchini is very tender, about 8 minutes.
- Purée soup in batches in a blender until very smooth (use caution when blending hot liquids) and pour through a fine sieve into a bowl. Stir in cream, lemon juice, salt, and pepper, then cool to room temperature, uncovered. Chill soup, covered, until cold, at least 4 hours and up to 2 days.
- While soup is chilling, cook julienned zucchini in boiling salted water until crisp-tender, about 30 seconds, then drain and transfer to a bowl of ice and cold water. Drain and pat dry with paper towels. Season with salt and pepper and chill, covered.
- Before serving soup, cut each scallop horizontally into 3 rounds and pat dry. Heat oil in a large nonstick skillet over high heat until hot but not smoking, then sear scallops until golden brown, 20 to 30 seconds on each side, and season with salt.
- Serve soup with zucchini mounded in center, topped with scallop rounds.
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
More about "lemon zucchini vichyssoise recipes"
ZUCCHINI VICHYSSOISE RECIPE | BON APPéTIT
From bonappetit.com
ZUCCHINI VICHYSSOISE | RICARDO
From ricardocuisine.com
5/5 (5)Total Time 40 minsCategory AppetizersCalories 75 per serving
SHEET-PAN LEMON POPPY SEED LAYER CAKE RECIPE | EPICURIOUS
From epicurious.com
PARMESAN LEMON ZUCCHINI - DAMN DELICIOUS
From damndelicious.net
BAREFOOT CONTESSAS ZUCCHINI VICHYSSOISE INA GARTEN RECIPES
From foodhousehome.com
LEMON ZUCCHINI VICHYSSOISE RECIPE - FREE-RECIPES.CO.UK
From free-recipes.co.uk
ASTRAY RECIPES: LEMON ZUCCHINI VICHYSSOISE
From astray.com
LEMON-ROASTED CHICKEN: TRY LIDIA BASTIANICH’S RECIPE
From today.com
LEMON ZUCCHINI VICHYSSOISE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
LEMON ZUCCHINI VICHYSSOISE ARCHIVES - RAMBLINGTART
From ramblingtart.com
LEMON ZUCCHINI VICHYSSOISE RECIPES
From tfrecipes.com
LEMON ZUCCHINI VICHYSSOISE - BIGOVEN.COM
From bigoven.com
ZUCCHINI RECIPES: STUFFED FLOWERS + SPICED FRITTERS
From homegrown-kitchen.co.nz
ZUCCHINI AND BASIL VICHYSSOISE | RICARDO
From ricardocuisine.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love