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Lemon Zucchini Vichyssoise



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Lemon Zucchini Vichyssoise

Gourmet Archives

1 large leek, washed, chopped (1 1/2 cups)
3/4 cup chopped onion
1 tablespoon minced garlic
2 tablespoons olive oil
1/2 pound baking potato
1 1/2 pounds zucchini (4 cups),
scrubbed, sliced thin
3 cups chicken or vegetable stock
1/3 cup heavy cream
1 tablespoon fresh lemon juice
Lemon slices

In a large heavy saucepan cook leek, onion and garlic with salt and
pepper to taste in oil over moderately low heat, stirring, until leek is
softened. Peel potato and cut into 1-inch pieces. Add potato, zucchini
and broth to leek mixture. Simmer mixture, covered, 15 minutes,
or until potato is very tender.
In a blender purée mixture in batches until very smooth, transferring
as puréed to a bowl. Stir in cream, 1 tablespoon lemon juice and salt
and pepper to taste. Chill soup at least 6 hours or overnight. Thin soup
with ice water, season with additional lemon juice, salt and pepper.
Garnish with lemon slices. Makes 6 cups.

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