Zucchini and Basil Vichyssoise

Instructions

1. 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. 2

   In a blender, purée soup until smooth. Add cream. Season with salt and pepper.

3. 3

   Refrigerate for about 5 hours or until completely chilled.

4. 4

   Serve vichyssoise very cold. Garnish with fresh basil.