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Carrot & Zucchini Vichyssoise

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      Title: CARROT & ZUCCHINI VICHYSSOISE
 Categories: Soups, Vegetarian
      Yield: 8 Servings
 
    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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