Carrot And Zucchini Vichyssoise

Sin is mankind’s willful choice, in spite of the unceasing mercies and kindness of God, to refuse to honor Him by reflecting His character. God made us for that supreme purpose, but we determined to go the way of our own selfish preoccupations. Any action that does not reflect the character of the Creator in its motive and consequences is sin. It is an assault on God’s prerogative to spurn God’s glory and act in our own self-interests.

John Hannah

CATEGORY	CUISINE	TAG	YIELD
Vegetables	Vegan	Soups, Vegan, Vegetarian	8	Servings

INGREDIENTS

1/4	c	Olive oil
2	lb	Carrots, chopped med. small
2		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		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 pure them until they are smooth.  Set the pure 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 pure them until they are smooth. Set the
pure 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 pure the
skins so that a thick, smooth  consistency is achieved (the same
consistency as the other 2 pures).  Set the pure 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  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 149 Calories From Fat: 122 Total Fat: 13.8g Cholesterol: 0mg Sodium: 8.6mg Potassium: 276.9mg Carbohydrates: 6.1g Fiber: 1.5g Sugar: 3.7g Protein: 1.4g