Zucchini Vichyssoise

1. 1

   Heat the oil in a heavy saucepan.

2. 2

   Add the leeks and cook over medium heat, stirring from time to time, until the leeks are tender but not brown.

3. 3

   Cut the ends of the zucchini and cut six paper-thin slices of zucchini.

4. 4

   Reserve the slices, then chop the rest of the zucchini and add it to the saucepan.

5. 5

   Add the potato and enough water to just cover the vegetables.

6. 6

   Add one-half teaspoon of salt.

7. 7

   Simmer gently until the potato and zucchini are tender, about 10 minutes.

8. 8

   Place the contents of the saucepan in a food processor or blender and puree, gradually adding half the milk, until the mixture is smooth.

9. 9

   Transfer to a bowl, stir in remaining milk and lemon juice and season to taste with salt and pepper.

10. 10

    Chill.

11. 11

    Recheck seasonings and serve each portion with a dollop of sour cream garnished with a slice of zucchini and a sprinkling of chives.

* Per serving · 4 servings · Values may vary.

No additional tips available.