Carrot And Zucchini Vichyssoise

Servings: 8
Ingredients:

1/4 c  Olive oil
2 lb Carrots; chopped med. small
2 lg Onions; chopped medium small
Water (as needed)
1/4 c  Olive oil
1 1/2 lb Zucchini; peeled
- (reserve the skins),
-  and chopped medium small
1 lg Leek; well washed and
-  chopped medium small

In a large skillet place the first 1/4 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 1/4 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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