Zucchini Vichyssoise

Name: Zucchini Vichyssoise
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 6
Cuisine: Global
Ingredients: 1 teaspoons freshly ground black pepper; 6 servings Fresh chives or julienned zucchini, for garnish; 2 Tbsps heavy cream; 1 teaspoon kosher salt; 1 liters chopped leeks, white and light green parts (4 to 8 leeks); 1 Tbsp good olive oil; 1 Tbsp unsalted butter; 946 milliliters chopped unpeeled white boiling potatoes (8 small); 710 milliliters chopped zucchini (2 zucchini)

If you want to add more gluten free and lacto ovo vegetarian recipes to your repertoire, Zucchini Vichyssoise might be a recipe you should try. This recipe covers 13% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 181 calories, 4g of protein, and 7g of fat each. Plenty of people really liked this side dish. A mixture of zucchini, butter, heavy cream, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes approximately 55 minutes. If you like this recipe, take a look at these similar recipes: Zucchini Vichyssoise, Zucchini and Saffron Vichyssoise with Scallops, and Vichyssoise.

Instructions

Watch how to make this recipe.

Heat the butter and oil in a large stockpot, add the leeks, and saute over medium-low heat for 5 minutes.

Ingredients you will need

Butter

Leek

Cooking Oil

Equipment you will use

Pot

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.

Ingredients you will need

Chicken Stock