Courgette vichyssoise

1

Ingredients

  • 1 tablespoon unsalted butter
  • 1 tablespoon good olive oil
  • 4-8 leeks, chopped
  • 8 small baking potatoes
  • 2 courgettes
  • 1.7 litres Homemade Chicken Stock, recipe follows, or canned broth
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons double cream
  • Fresh chives or julienned courgette, for garnish

Use imperial measurements

Method

How to make Courgette vichyssoise

1) Heat the butter and oil in a large stockpot, add the leeks, and saute over medium-low heat for 5 minutes. Add the potatoes, courgettes, 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. Add the cream and season to taste.



2) Serve either cold or hot, garnished with chopped chives and/or courgettes.

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