Wednesday, June 30, 2010

Cold Zucchini, Onion and Potato Soup

In my never ending quest to use up zucchini, I came across the Barefoot Contessa's recipe for Zucchini Vichyssoise. This intrigued me, but I did not have any leeks.
So I improvised with what I had on hand:

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Cold Zucchini, Onion and Potato Soup

2 tablespoons olive oil
1 onion, chopped
1 bunch of scallions, chopped

4 potatoes, quartered
4 cups shredded zucchini
1 can chicken broth

Salt and pepper

METHOD:
Saute the first three ingredients until they are soft.

Add the potatoes, zucchini and broth and bring to a boil. Cover and let simmer until the potatoes soften. Salt and pepper to taste.

I used an immersion blender to puree everything.

Leave in the refrigerator overnight to chill.

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