Free Recipe Lemon Zucchini Vichyssoise
Recipe Type: S Recipes
Recipe Preparation: bake
Cooking Temperature:
Recipe Serves: 4
Ingredients for Lemon Zucchini Vichyssoise Recipe
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
Lemon Zucchini Vichyssoise Preparation
1. Discard leek stalk — use green part only. In a large heavy saucepan, heat oil. Cook leek, onion, and garlic with salt and pepper to taste over medium-low heat, stirring until leek softens. 2. Add potato, zucchini and broth to leek mixture. Simmer covered for 15 minutes or until potato is very tender. Blend (on cream setting) in a blender until very smooth. 3. Stir in cream, lemon juice and extra salt and pepper to taste. 4. Refrigerate for 6 hours or overnight. Soup will thicken overnight. Just before serving, thin soup slightly with ice cold water. Garnish with a thin slice of lemon. ***This recipe is served cold. It”s great for those hot summer days!*** Posted to MM-Recipes Digest V4 #072 by Frances_M._Say@bakermck.com on 97
How Do You Cook Lemon Zucchini Vichyssoise?
If you know another way to cook Lemon Zucchini Vichyssoise please make a comment in the form below to help other free recipe users make the best of this free recipie.