Lemon Zucchini Vichyssoise Recipe

Lemon Zucchini Vichyssoise Recipe

Ingredients:

1 pc of leek (large, only white, pale-green parts, 1.5 c); well-washed and chopped finely
3/4 c of onion; chopped finely
1 Tbsp of garlic; minced
2 Tbsps of olive oil
3 c of chicken stock (low-salt)
1.5 lbs of zucchini (4 c); thinly sliced
1 russet potato for baking (1/2 lb)
1/3 c of cream (heavy)
1 Tbsp of fresh juice (lemon)
Iced water to thin the soup
Slices of lemon, to garnish

Instructions:

Cook onion, garlic and leek along w/ pepper along w/ salt into oil inside heavy large saucepan on fairly low stove heat.

Stir ’til leek becomes soft. Peel the potato; cut to 1-inch pcs. Add in zucchini, broth and potato to the leek mix. Simmer w/ cover for 15 mins ’til potato becomes tender.

Puree mix in blender by batches ’til smooth and transfer pureed mix to separate bowl. Then, stir cream, salt w/ pepper and 1 Tbsp of juice (lemon) in. Chill the soup for 6 hrs or more, maybe overnight.

Then, thin the soup w/ iced water; season w/ a bit of juice (lemon) w/ salt and pepper. Garnish the soup w/ slices of lemon. Can make about six cups.

>> Lemon Zucchini Vichyssoise Recipe