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

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.

In Recipes-list.com we have selected the most viewed recipes from category - Soups_and_broth . Enjoy the best recipes specially selected for you! Zucchini and Basil Vichyssoise is the right choice that will satisfy all your claims.