Zucchini Vichyssoise
zucchini, leeks, potatoes, chicken, cream, butter
Ingredients
1 tablespoon unsalted butter 1 tablespoon good olive oil 5 cups chopped leeks, white and light green parts (4 to 8 leeks) 4 cups chopped unpeeled white boiling potatoes (8 small) 3 cups chopped zucchini (2 zucchini) 1 1/2 quarts Homemade Chicken Stock, recipe follows, or canned broth 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 2 tablespoons heavy cream Fresh chives or julienned zucchini, for garnish
Directions for Zucchini Vichyssoise Recipe
Heat the butter and oil in a large stockpot, add the leeks, and saute over medium-low heat for 5 minutes. Add the potatoes, zucchini, chicken stock, salt, and pepper; bring to a boil; then lower the heat and simmer for 30 minutes. Cool for a few minutes and then process through a food mill fitted with the medium disc. Add the cream and season to taste. Serve either cold or hot, garnished with chopped chives and/or zucchini.
Read the full directions on Food Network
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