Recipe - Carrot And Zucchini Vichyssoise

One fourth cup Olive oil
2 pound Carrots; chopped med. small
2 lg Onions; chopped medium small
Water (as needed)
One fourth cup Olive oil
1 One half pound 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 One fourth 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 One fourth 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: 0962280739 Typed for you by
Karen Mintzias

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini