Vicious Ssoise

Vichyssoise with a little heat.

Serves 4-6 for lunch.

Cut the white parts of 2 leeks into thin slices.

Mince 2 cloves of garlic.

Peel and cut 4 cups potatoes into small chunks.

Peel and chop 1 large zucchini into thick slices.

Shred 1/2 head Savoy cabbage.

Unseed and chop 2 jalapeño peppers.

In a large saucepan, sauté the leeks, garlic and jalapeños in 2 tbs. butter until tender, but not brown. Add potatoes and zucchini and sauté for another 5 minutes. Add 2 cups low-sodium chicken broth, bring to boil, then simmer covered for 15 minutes. Add cabbage. Simmer until everything is tender.

Drain liquid, then pour potato mixture into a large bowl and let cool to room temperature.

In batches liquify in blender until smooth.

Put into container and add 2 cups milk. Stir.

Refrigerate for several hours.

Serve cold in large bowls. Season with salt and ground pepper to taste. Chives on top.


3 Comments Add yours

  1. G says:

    Deeeeeeeelicious! With a tad more added salt.

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