Carrot and zucchini vichyssoise

8 servings

Ingredients

Quantity Ingredient
¼ cup Olive oil
2 pounds Carrots; chopped med. small
2 larges Onions; chopped medium small
Water (as needed)
¼ cup Olive oil
1½ pounds Zucchini; peeled (reserve the skins), and chopped medium small
1 large Leek; well washed and chopped medium small

Directions

In a large skillet place the first ¼ cup of the olive oil and heat it on medium high until it is hot. Add the carrots and onions, and saut‚ them for 4 to 5 minutes, or until the onions are clear. Add enough water to cover the vegetables. Simmer them for 30 to 40 minutes, or until the liquid is absorbed. Place the vegetables in a blender and pur‚e them until they are smooth. Set the pur‚e aside and let it cool.

In another large skillet place the second ¼ cup of olive oil and heat it on medium high until it is hot. Add the peeled zucchini and leeks, and saut‚ them for 4 to 5 minutes, or until they are just tender. Add enough water to cover the vegetables. Simmer them for 25 to 30 minutes, or until the liquid is absorbed. Place the vegetables in a blender and pur‚e them until they are smooth. Set the pur‚e aside and let it cool.

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. Add a small amount of cold water and pur‚e the skins so that a thick, smooth consistency is achieved (the same consistency as the other 2 pur‚es). Set the pur‚e aside and let it cool.

Refrigerate the 3 soups until they are cold.

In each of 8 individual serving bowls place a portion of the 3 soups.

Swirl them together with a knife to form a design.

Source: Fennel - Santa Monica, California "Southern California Beach Recipe" by Joan and Carl Stromquist ISBN: 0-9622807-3-9 Typed for you by Karen Mintzias

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