Lemon Zucchini Vichyssoise |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Can be prepared in 45 minutes or less but requires additional unattended time. Ingredients:
1 large leek (white and pale green parts only), chopped fine and washed well (about 1 1/2 cups) |
3/4 cup finely chopped onion |
1 tablespoon minced garlic |
2 tablespoons olive oil |
a 1/2-pound russet (baking) potato |
1 1/2 pounds zucchini, sliced thin (about 4 cups) |
3 cups low-salt chicken broth |
1/3 cup heavy cream |
1 tablespoon fresh lemon juice plus additional to taste |
ice water for thinning soup |
lemon slices for garnish |
Directions:
1. In a large heavy saucepan cook leek, onion, and garlic with salt and pepper to taste in oil over moderately low heat, stirring, until leek is softened. Peel potato and cut into 1-inch pieces. Add potato, zucchini, and broth to leek mixture. Simmer mixture, covered, 15 minutes, or until potato is very tender.
2. In a blender purée mixture in batches until very smooth, transferring as puréed to a bowl. Stir in cream, 1 tablespoon lemon juice, and salt and pepper to taste and chill soup at least 6 hours or overnight.
3. Thin soup with ice water and season with additional lemon juice and salt and pepper.
4. Garnish soup with lemon slices.
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