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:
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
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.
Out to Eat: Portland Dining
2 hours ago