Zucchini Vichyssoise |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 8 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 3 tablespoons butter | 1-1/2 pounds large leeks (white and pale green parts only), thinly sliced (about 2-1/2 cups) | 8 garlic cloves, chopped |
| 1-1/2 pounds Yukon Gold potatoes, peeled, cut into 2-inch pieces | 1 pound zucchini, cut into 1-inch rounds | 4-1/2 cups (or more) canned low-salt chicken broth |
| 2 cups half and half | chopped fresh chives | |
| 1 | Melt butter in heavy large pot over medium heat. Add leeks and garlic; saute until tender, about 6 minutes. Add potatoes and zucchini; saute 5 minutes. Add 4-1/2 cups broth and bring to boil. Reduce heat and simmer until potatoes are tender, about 15 minutes. Cool 30 minutes. |
| 2 | Working in batches, puree soup in blender. Transfer soup to large bowl. Mix in half and half. Season to taste with salt and pepper. Cover and refrigerate until cold, about 4 hours. |
| 3 | Ladle soup into bowls. Sprinkle with chives and serve. |