SOUPS - ZUCCHINI VICHYSSOISE

Serves 5 to 6

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 zucchinis)

1 ½ quarts homemade chicken broth

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

2 tablespoons heavy cream

Fresh chives or julienned zucchini, for garnish

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 zucchinis.

From Barefoot in Paris by Ina Garten.