Zucchini Vichyssoise

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 6 servings chives fresh julienned for garnish
• 2 tablespoons heavy cream 
• 1 teaspoon kosher salt 
• 5 cups leeks light white green chopped (4 to 8 leeks)
• 1 tablespoon olive oil good
• 1 tablespoon butter unsalted
• 4 cups potatoes white boiling unpeeled chopped (8 small)
• 3 cups zucchini chopped (2 zucchini)

Equipment

• pot

Directions

1. Watch how to make this recipe.
2. Heat the butter and oil in a large stockpot, add the leeks, and saute over medium-low heat for 5 minutes.
3. Add the potatoes, zucchini, chicken stock, salt, and pepper; bring to a boil; then lower the heat and simmer for 30 minutes. Cool for a few minutes and then process through a food mill fitted with the medium disc.
4. Add the cream and season to taste.
5. Serve either cold or hot, garnished with chopped chives and/or zucchini.