Ingredients
- 2 tablespoons cooking oil
- 2 leeks, finely chopped (white part only)
- 2 medium zucchini
- 1 medium boiling potato, peeled and chopped
- Water
- Salt
- 2 ½ cups milk
- 1 tablespoon lemon juice
- Freshly ground black pepper
- ½ cup sour cream
- 1 tablespoon minced chives
- Nutritional Information
Nutritional analysis per serving (6 servings)
187 calories; 12 grams fat; 4 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 15 grams carbohydrates; 1 gram dietary fiber; 8 grams sugars; 5 grams protein; 20 milligrams cholesterol; 78 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
6 servings
Preparation
- Heat the oil in a heavy saucepan. Add the leeks and cook over medium heat, stirring from time to time, until the leeks are tender but not brown.
- Cut the ends of the zucchini and cut six paper-thin slices of zucchini. Reserve the slices, then chop the rest of the zucchini and add it to the saucepan.
- Add the potato and enough water to just cover the vegetables. Add one-half teaspoon of salt. Simmer gently until the potato and zucchini are tender, about 10 minutes.
- Place the contents of the saucepan in a food processor or blender and puree, gradually adding half the milk, until the mixture is smooth.
- Transfer to a bowl, stir in remaining milk and lemon juice and season to taste with salt and pepper. Chill.
- Recheck seasonings and serve each portion with a dollop of sour cream garnished with a slice of zucchini and a sprinkling of chives.
30 minutes, plus chill time
Dining and Cooking