Zucchini and Basil Vichyssoise

Name: Zucchini and Basil Vichyssoise
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 1 leek, thinly sliced; 2 tablespoons (30 ml) olive oil; 1 small potato, peeled and cubed; 6 cups (1.5 litres) chicken broth; 6 cups (1.5 litres) unpeeled zucchini, cut into cubes; 1/4 cup (60 ml) chopped fresh basil; 1/4 cup (60 ml) 35% cream; Salt and pepper; Fresh basil, for garnish

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Preparation 15 MIN

Cooking 35 MIN

Cooling 5 H

Ingredients
Preparation

Ingredients

1 leek, thinly sliced
2 tablespoons (30 ml) olive oil
1 small potato, peeled and cubed
6 cups (1.5 litres) chicken broth
6 cups (1.5 litres) unpeeled zucchini, cut into cubes
1/4 cup (60 ml) chopped fresh basil
1/4 cup (60 ml) 35% cream
Salt and pepper
Fresh basil, for garnish

Preparation

In a saucepan, soften leek in oil. Add potato and broth and bring to a boil. Simmer for about 15 minutes or until potato is tender. Add zucchini, cook for 6 to 8 minutes or until it becomes translucent. Add basil.
In a blender, purée soup until smooth. Add cream. Season with salt and pepper.
Refrigerate for about 5 hours or until completely chilled.
Serve vichyssoise very cold. Garnish with fresh basil.