Zucchini Vichyssoise

Preparation

1. Step 1

   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.

2. Step 2

   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.

3. Step 3

   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.

4. Step 4

   Place the contents of the saucepan in a food processor or blender and puree, gradually adding half the milk, until the mixture is smooth.

5. Step 5

   Transfer to a bowl, stir in remaining milk and lemon juice and season to taste with salt and pepper. Chill.

6. Step 6

   Recheck seasonings and serve each portion with a dollop of sour cream garnished with a slice of zucchini and a sprinkling of chives.