Zucchini Vichyssoise

Serving Size: 8
Prep Time: 30 minutes

Amount Ingredient
1 lb Zucchini, cut into 1-inch rounds
1 1/2 lb Yukon gold potatoes, peeled, cut into 2-inch pieces
1 1/2 lb large leeks (white and pale green parts only), thinly sliced
4 1/2 c Canned low-salt chicken broth
8 cloves Garlic, chopped
3 tablespoons butter
  Salt and pepper to taste
  Fresh chives - chopped- for garnish

  • Melt butter in heavy large pot over medium heat.
  • Add leaks and garlic; saute until tender, about 6 minutes
  • Add potatoes and zucchini; saute for 5 minutes
  • Add 4 1/2 cups broth and bring to a boil.
  • Reduce heat and simmer until potatoes are tender, about 15 minutes.
  • Cool for 30 minutes.
  • Working in batches, puree soup in blender, or use a hand blender.
  • Mix in half and half.
  • Season to taste with salt and pepper.
  • Cover and refrigerate until cold, about 4 hours. (Can be made a day ahead. Keep refrigerated.)
  • Sprinkle with chives and serve.
This soup can be made a day in advanced. It is meant to be served as a cold soup, but it tastes good warm too.


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