Zucchini Vichyssoise

Ina Garten's recipes always receive rave reviews from my guests.  This one did not disappoint.

I served it room temperature and in honor of Bastille Day, instead of just plain chopped chives for garnish, my dear friend very carefully designed a fleur de lis from the chives for ganish.

I used zucchini and potatoes from our garden. It always amazes me how such simple ingredients can develop into such an amazing dish.

1 T. unsalted butter
1 T. olive oil
5 cups chopped leeks, white and light green parts (4 -8 leeks)
4 cups chopped peeled boiling potatoes
3 cups chopped zucchini (about 2 medium sized)
1 1/2 quarts chicken stock
1 t. kosher salt
1/2 t. freshly ground black pepper
2 T. heavy cream
fresh chives or julienned zucchini for garnish

Heat the butter and oil in a large stockpot, add the leeks and sauté over medium-low heat for 5 minutes. Add the potatoes, zucchini, chicken stock, salt and pepper and bring to a boil. Lower the heat and simmer for 30 minutes.

Cool for a few minutes and then process through a food mill fitted with a medium disc or blend thoroughly in a blender. Return to the stock pot and add the cream. Season to taste. 

Serve either hot or cold. Garnish with the chives and/or grated zucchini.