Zucchini Vichyssoise

An elegantly flavored velvety soup. Delicious served cold on a warm summer day.

Ingredients

1 large leek, white and light green parts only, chopped and rinsed well
1 cup onion, chopped
1 large clove garlic, chopped
2 tablespoons olive oil
1 large baking potato, peeled and cut into 1 inch chunks
4 cups zucchini, thinly sliced
3 cups chicken broth
1 tablespoon GOLDEN BLOSSOM HONEY
1/3 cup half and half
1 tablespoon lemon juice

Directions

Serves: 4

Cook leek, onion and garlic in olive oil over medium heat, until leek is softened, stirring often. Add potato, zucchini, broth and honey. Simmer covered until potatoes are tender, about 15 minutes.

In a blender, puree in batches until mixture is very smooth. Transfer batches to a bowl, add half and half and stir in lemon juice, salt and pepper to taste. Serve hot, or to serve cold refrigerate at least 4 hours.


golden blossom honey product