Zucchini Vichyssoise

• 2 tablespoons cooking oil
• 2 leeks, finely chopped (white part only)
• 2 medium zucchini
• 1 medium boiling potato, peeled and chopped
• Water
• Salt
• 2 1/2 cups milk
• 1 tablespoon lemon juice
• Freshly ground black pepper
• 1/2 cup sour cream
• 1 tablespoon minced chives

1. Heat the oil in a heavy saucepan.
2. Add the leeks and cook over medium heat, stirring from time to time, until the leeks are tender but not brown.
3. Cut the ends of the zucchini and cut six paper-thin slices of zucchini.
4. Reserve the slices, then chop the rest of the zucchini and add it to the saucepan.
5. Add the potato and enough water to just cover the vegetables.
6. Add one-half teaspoon of salt.
7. Simmer gently until the potato and zucchini are tender, about 10 minutes.
8. Place the contents of the saucepan in a food processor or blender and puree, gradually adding half the milk, until the mixture is smooth.
9. Transfer to a bowl, stir in remaining milk and lemon juice and season to taste with salt and pepper.
10. Chill.
11. Recheck seasonings and serve each portion with a dollop of sour cream garnished with a slice of zucchini and a sprinkling of chives.

cooking oil, leeks, zucchini, boiling potato, water, salt, milk, lemon juice, freshly ground black pepper, sour cream, chives

Taken from cooking.nytimes.com/recipes/10053 (may not work)