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  Recipe Home » Soups » Carrot & Zucchini Vichyssoise
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  Carrot & Zucchini Vichyssoise
  Category: Soups
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 224
Ingredients:
1/4 cup Olive oil
2 lb Carrots, chopped med. small
2 large Onions, chopped medium small
Water (as needed)
1/4 cup Olive oil
1 1/2 lb Zucchini, peeled (reserve the skins), and chopped medium small
1 large 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
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.
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