Zucchini Vichyssoise

Serving size: 6

ingredients

1 tbsp unsalted butter
1 tbsp good olive oil
5 C chopped leeks, white and light green - -- (4 to 8 leeks)
4 C chopped unpeeled white boiling potatoes - -- (8 small)
3 C chopped zucchini - (2 zucchini)
1 1/2 quart Chicken Stock -- (see recipe)

directions

1 teaspoon kosher salt 1/2 teaspoon freshly-ground black pepper 2 tablespoons heavy cream

Heat the butter and oil in a large stockpot, add the leeks, and saute over medium-low heat for 5 minutes. Add the potatoes, zucchini, chicken stock, salt, and pepper; bring to a boil; then lower the heat and simmer for 30 minutes. Cool for a few minutes and then process through a food mill fitted with the medium disc. Add the cream and season to taste. Serve either cold or hot, garnished with chopped chives and/or zucchini.

This recipe yields 6 servings.

Rating:

Source: Ina Garten