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| RECIPE FOR CARROT AND ZUCCHINI VICHYSSOISE |
Title: Carrot And Zucchini Vichyssoise
Category: California Vegetarian Soups-stews
Serves: 8
Ingredients:
| 0.25 | c | Olive oil | | 2.00 | lb | Carrots; chopped med. small | | 2.00 | lg | Onions; chopped medium small | | | Water (as needed) | | 0.25 | c | Olive oil | | 1.50 | lb | Zucchini; peeled | | | (reserve the skins), | | | and chopped medium small | | 1.00 | lg | Leek; well washed and | | | chopped medium small |
Instructions:
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 sauté 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 purée them until they are smooth.
Set the purée 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 sauté 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 purée them until they are smooth.
Set the purée 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 purée the skins so that a thick, smooth consistency is achieved (the same consistency as the other 2 purées).
Set the purée 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.
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