| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Soups, Vegetarian, Vegan | 8 | Servings |
INGREDIENTS
| 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 |
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. 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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