Zucchini Vichyssoise

Serves 8

250ml (1 cup) chopped leeks
30ml (2 tablespoons) butter
250ml (1 cup) peeled and diced potatoes
1.5 litres (6 cups) green zucchini sliced into thick rounds
1.25 litres (5 cups) water
salt and pepper to taste
60ml (1/4 cup) 15% cream
1 teaspoon ground cumin

In a large saucepan over medium heat, soften the leeks in the butter. Add the potatoes, zucchini and water. Season with salt and pepper. Bring to a boil, reduce the heat and simmer until the potatoes are tender (about 15 minutes).

In a blender puree the soup until smooth. Add the cream, cumin and adjust the seasoning. Let cool slightly, then refrigerate until completely chilled (about 4 hours). Ladle into soup bowls.

*photo for this recipe is available from my food blog 30 July 2007 posting


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