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.