Lemon Zucchini Vichyssoise

• 1 large leek (white and pale green parts only), chopped fine and washed well (about 1 1/2 cups)
• 3/4 cup finely chopped onion
• 1 tablespoon minced garlic
• 2 tablespoons olive oil
• a 1/2-pound russet (baking) potato
• 1 1/2 pounds zucchini, sliced thin (about 4 cups)
• 3 cups low-salt chicken broth
• 1/3 cup heavy cream
• 1 tablespoon fresh lemon juice plus additional to taste
• ice water for thinning soup
• lemon slices for garnish

1. In a large heavy saucepan cook leek, onion, and garlic with salt and pepper to taste in oil over moderately low heat, stirring, until leek is softened.
2. Peel potato and cut into 1-inch pieces.
3. Add potato, zucchini, and broth to leek mixture.
4. Simmer mixture, covered, 15 minutes, or until potato is very tender.
5. In a blender puree mixture in batches until very smooth, transferring as pureed to a bowl.
6. Stir in cream, 1 tablespoon lemon juice, and salt and pepper to taste and chill soup at least 6 hours or overnight.
7. Thin soup with ice water and season with additional lemon juice and salt and pepper.
8. Garnish soup with lemon slices.

only, onion, garlic, olive oil, potato, zucchini, lowsalt, heavy cream, lemon juice, water, lemon slices

Taken from www.epicurious.com/recipes/food/views/lemon-zucchini-vichyssoise-12491 (may not work)