Zucchini Potato Bisque

1. 1

   Heat the olive oil in a heavy saucepan.

2. 2

   Add the leeks, garlic and zucchini and cook over medium heat, stirring from time to time, until the leeks and zucchinis are tender but not brown, about 20 minutes.

3. 3

   Add the potato and two cups of the milk and cook, covered, until the potato is tender, about 15 minutes.

4. 4

   Puree the contents of the saucepan in a food processor, blender or a food mill.

5. 5

   Return the puree to the saucepan.

6. 6

   Add the remaining milk, bring to a simmer and slowly stir in the lemon juice.

7. 7

   Season with salt and pepper.

8. 8

   Sprinkle with chives and serve.

No additional tips available.