Vichyssoise with zucchini

Ingredients:

• 1 tbsp unsalted butter
• 1 tbsp. l. olive oil
• 5 cups chopped leeks, white and light green parts (4-8 stalks)
• 4 cups chopped white boiling potatoes with skins (8 small tubers)
• 3 cups zucchini, sliced ​​(2 pcs.)
• 1.5 liters of homemade chicken broth, see recipe below, or canned broth
• 1 teaspoon coarse salt
• 0.5 tsp freshly ground black pepper
• 2 tbsp. heavy cream
• Fresh chives or thinly sliced ​​zucchini, for serving

Preparation:

1. Heat the butter in a large saucepan, add the leeks, and cook over medium-low heat for 5 minutes. Add the potatoes, zucchini, chicken broth, salt, and black pepper. Bring to a boil, then reduce the heat and simmer for 30 minutes. Cool for a few minutes, then puree the soup through a vegetable mill fitted with the medium-hole disc. Stir in the cream and season with salt and pepper to taste. Serve the soup hot or cold, garnished with chopped chives and/or thinly sliced ​​zucchini.