Zucchini Vichyssoise
Zucchini Vichyssoise
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
Instructions
- 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