Zucchini and Basil Vichyssoise
Zucchini and Basil Vichyssoise
Ingredients
- 1 leek, thinly sliced
- 2 tablespoons (30 ml) olive oil
- 1 small potato, peeled and cubed
- 6 cups (1.5 litres) chicken broth
- 6 cups (1.5 litres) unpeeled zucchini, cut into cubes
- 1/4 cup (60 ml) chopped fresh basil
- 1/4 cup (60 ml) 35% cream
- Salt and pepper
- Fresh basil, for garnish
Instructions
- 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.
- In a blender, purée soup until smooth. Add cream. Season with salt and pepper.
- Refrigerate for about 5 hours or until completely chilled.
- Serve vichyssoise very cold. Garnish with fresh basil.
Zucchini and Basil Vichyssoise