Zucchini Vichyssoise

  • Preparation 20 MIN
    Cooking 20 MIN
    Chilling 4 H
  • Servings 8



  1. In a saucepan, soften the leek in the butter. Add the potatoes, zucchini, and water. Season with salt and pepper.
  2. Bring to a boil. Cover and simmer over medium heat for 15 minutes or until the potatoes are very tender.
  3. In a blender, purée the soup until smooth. Add the cream and adjust the seasoning.
  4. Let cool and refrigerate until completely chilled, about 4 hours.
  5. Just before serving, garnish each bowl with a zucchini flower. Serve with toasted bread drizzled with olive oil and sprinkled with sea salt.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1 serving

Without zucchini blossoms and bread

Content % Daily Value
Calories 75  
Total Fat 4.4 g  
Saturated Fat 3 g  
Sodium (salt) 55 mg  
Carbohydrates 8 g  
Fibre 2 g  
Protein 2 g