Courgette vichyssoise

  • Preparation Time15 mins
  • Cooking Time40 mins
  • Serves6
  • DifficultyEasy
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 kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons heavy cream
Fresh chives or julienned zucchini, for garnish
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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