Name: Zucchini Vichyssoise
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8 serving(s)
Ingredients: 1 cup (250 ml) chopped leek; 2 tablespoons (30 ml) butter; 1 cup (250 ml) potatoes, peeled and cubed; 6 cups (1.5 litres) zucchini, cut into chunks; 5 cups (1.25 litres) water; Salt and pepper; 1/4 cup (60 ml) 15% cream; 8 zucchini blossoms, for garnish (optional); Baguette bread, sliced

Ingredients

- 1 cup (250 ml) chopped leek
- 2 tablespoons (30 ml) butter
- 1 cup (250 ml) potatoes, peeled and cubed
- 6 cups (1.5 litres) zucchini, cut into chunks
- 5 cups (1.25 litres) water
- Salt and pepper
- 1/4 cup (60 ml) 15% cream
- 8 zucchini blossoms, for garnish (optional)
- Baguette bread, sliced

Preparation

- In a saucepan, soften the leek in the butter. Add the potatoes, zucchini, and water. Season with salt and pepper.
- Bring to a boil. Cover and simmer over medium heat for 15 minutes or until the potatoes are very tender.
- In a blender, purée the soup until smooth. Add the cream and adjust the seasoning.
- Let cool and refrigerate until completely chilled, about 4 hours.
- Just before serving, garnish each bowl with a zucchini flower. Serve with toasted bread drizzled with olive oil and sprinkled with sea salt.

Zucchini Vichyssoise

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Ingredients

Preparation

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