carrot zucchini vichyssoise soups

Author of this recipe: Tasia Butscher

Creamy Carrot Zucchini Vichyssoise: Blend carrots & zucchinis for a vibrant, comforting soup. #SouperHealthy #VichyssoiseVariation

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Ingredients

• - Fresh carrots - 3 large, peeled and diced
• - Zucchini - 2 medium-sized, peeled and diced
• - Onion - 1 large, finely chopped
• - Garlic cloves - 2, minced
• - Chicken broth - 4 cups (use low-sodium for a healthier option)
• - Heavy cream - 1 cup (for a creamy texture)
• - Vegetable or chicken bouillon powder - 1 tsp (optional, for additional flavor)
• - Sour cream - ¼ cup (for garnishing and extra flavor)
• - Fresh thyme leaves - 1 tbsp (for a herbal touch; can use dried if fresh unavailable)
• - Salt - to taste
• - Black pepper - to taste
• - Olive oil - 2 tablespoons (for sautéing)
• #CarrotZucchiniVichyssoise #SoupIngredients #HealthyEating #VegetarianDining

Steps

1. ### Carrot Zucchini Vichyssoise Soup: A Creamy Delight
3. Vichyssoise is a classic cold soup that's rich in flavor but light on the palate. This version incorporates carrots and zucchini to add vibrant colors and subtle sweetness, making it perfect for a refreshing summer treat or a comforting fall meal.
5. #### Ingredients:
6. - 2 large carrots, peeled and diced
7. - 1 medium-sized zucchini, diced
8. - 4 cups chicken or vegetable broth
9. - 1 small onion, finely chopped
10. - 3 cloves garlic, minced
11. - 3 tablespoons unsalted butter
12. - 1/2 cup heavy cream
13. - Salt and pepper to taste
14. - Fresh chives for garnish
16. #### Equipment:
17. - Large pot
18. - Immersion blender (or regular blender)
19. - Measuring cups and spoons
20. - Chef's knife
21. - Cutting board
23. #### Instructions:
25. ##### Step 1: Prepare Vegetables
26. - Wash the carrots and zucchini thoroughly.
27. - Peel the carrots and dice them into small, uniform pieces.
28. - Dice the zucchini into similarly sized chunks.
29. - Finely chop the onion and mince the garlic.
31. ##### Step 2: Cook Aromatics
32. - In a large pot over medium heat, melt the butter. Add the chopped onions and sauté until translucent, about 5 minutes.
33. - Stir in the minced garlic and cook for another minute until fragrant but not browned.
35. ##### Step 3: Add Vegetables and Broth
36. - Pour in the diced carrots and zucchini. Season with a pinch of salt and pepper.
37. - Pour in the chicken or vegetable broth. Bring to a boil, then reduce heat and let simmer for about 15 minutes until vegetables are tender.
39. ##### Step 4: Blend the Soup
40. - Remove from heat and use an immersion blender to blend the soup directly in the pot until smooth. Alternatively, you can transfer the mixture to a regular blender and pulse until well blended.
41. - Return the soup to the pot if using a regular blender and reheat over low heat.
43. ##### Step 5: Add Cream and Season
44. - Stir in the heavy cream, adjusting salt and pepper as needed. Heat just enough to warm through; avoid boiling to prevent curdling the cream.
46. ##### Step 6: Serve
47. - Ladle the soup into bowls and garnish with chopped fresh chives.
48. - Serve chilled for a refreshing summer treat or hot for a cozy fall meal.
50. #### Tips:
51. - For an extra creamy texture, you can use half-and-half instead of heavy cream.
52. - Add a touch of nutmeg to enhance the flavors if desired.
53. - Consider using leftover roasted vegetables to add complexity and depth to the soup.
55. By following these steps, you'll create a delicious Carrot Zucchini Vichyssoise Soup that's both comforting and refreshing. This recipe is perfect for any season, making it an excellent addition to your menu!

Relevante Seiten

• carrot and zucchini vichyssoise soups
• carrot zucchini vichyssoise soups