Zucchini and Basil Vichyssoise
Zucchini and Basil Vichyssoise
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Zucchini and Basil Vichyssoise

15 MIN
35 MIN
5 H



  1. In a saucepan, soften leek in oil. Add potato and broth and bring to a boil. Simmer for about 15 minutes or until potato is tender. Add zucchini, cook for 6 to 8 minutes or until it becomes translucent. Add basil.
  2. In a blender, purée soup until smooth. Add cream. Season with salt and pepper.
  3. Refrigerate for about 5 hours or until completely chilled.
  4. Serve vichyssoise very cold. Garnish with fresh basil.


  1. A very simple, but elegant, soup. Amazing texture and flavour. I have now made this three times, and each time it never lets me down. The ingredients are easy to come by and inexpensive, and yet combined they produce one of the best cream soups I have had, with so little actual cream in it. It is wonderful chilled as suggested, but it is also really good hot. Certainly a 10 out of 10. Highly recommended!

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Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.