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    Servings: Not specified

    Directions

    Heat the butter and oil in a large stockpot, add the leeks, and saute over medium-low heat for 5 minutes. Add the potatoes, zucchini, chicken stock, salt, and pepper; bring to a boil; then lower the heat and simmer for 30 minutes. Cool for a few minutes and then process through a food mill fitted with the medium disc. Add the cream and season to taste. Serve either cold or hot, garnished with chopped chives and/or zucchini.

    Ingredients
    • 1 tablespoon unsalted butter
    • 1 tablespoon good olive oil
    • 5 cups chopped leeks, white and light green parts (4 to 8 leeks)
    • 4 cups chopped unpeeled white boiling potatoes (8 small)
    • 3 cups chopped zucchini (2 zucchini)
    • 1 1/2 quarts Homemade Chicken Stock, recipe follows, or canned broth
    • 1 teaspoon kosher salt
    • 1/2 teaspoon freshly ground black pepper
    • 2 tablespoons heavy cream
    • Fresh chives or julienned zucchini, for garnish

    Parsed from recipe text (no separate ingredient records).