Lemon Zucchini Vichyssoise
| Yield: | 4 Servings |
| Categories: | Soups, Vegetables |
| 1 | lg | Leek (bulb only), washed well, finely chopped |
| 3/4 | c | Finely chopped onion |
| 1 | tb | Minced garlic |
| 2 | tb | Olive oil |
| 1/2 | lb | Russet potatoes, peeled and cubed |
| 1 1/2 | Zucchini, sliced thin | |
| 1 | ts | Salt |
| 1/2 | ts | Pepper |
| 3 | c | Low salt chicken broth |
| 1/3 | c | Heavy cream |
| 1 | tb | Fresh lemon juice, to taste |
| Ice cold water | ||
| Lemon slices for garnish |
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