Zucchini Vichyssoise

Instructions

1. 1

   In a saucepan, soften the leek in the butter. Add the potatoes, zucchini, and water. Season with salt and pepper.

2. 2

   Bring to a boil. Cover and simmer over medium heat for 15 minutes or until the potatoes are very tender.

3. 3

   In a blender, purée the soup until smooth. Add the cream and adjust the seasoning.

4. 4

   Let cool and refrigerate until completely chilled, about 4 hours.

5. 5

   Just before serving, garnish each bowl with a zucchini flower. Serve with toasted bread drizzled with olive oil and sprinkled with sea salt.