Lemon zucchini vichyssoise

Yield: 4 Servings

Measure Ingredient
1 large Leek (bulb only), washed well, finely chopped
¾ cup Finely chopped onion
1 tablespoon Minced garlic
2 tablespoons Olive oil
½ pounds Russet potatoes, peeled and cubed
Zucchini, sliced thin
1 teaspoon Salt
½ teaspoon Pepper
3 cups Low salt chicken broth
⅓ cup Heavy cream
1 tablespoon Fresh lemon juice, to taste
Ice cold water
Lemon slices for garnish

1. Discard leek stalk -- use green part only. In a large heavy saucepan, heat oil. Cook leek, onion, and garlic with salt and pepper to taste over medium-low heat, stirring until leek softens.

2. Add potato, zucchini and broth to leek mixture. Simmer covered for 15 minutes or until potato is very tender. Blend (on cream setting) in a blender until very smooth.

3. Stir in cream, lemon juice and extra salt and pepper to taste.

4. Refrigerate for 6 hours or overnight. Soup will thicken overnight. Just before serving, thin soup slightly with ice cold water. Garnish with a thin slice of lemon.

***This recipe is served cold. It's great for those hot summer days!*** Posted to MM-Recipes Digest V4 #072 by Frances_M._Say@... on 97

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