Number of servings : 4
Prep time: 20 minutes + 2 hours refrigeration
Cooking time: 15 minutes
Type of meal : | Soups | Soups
Special diet :
1 leek, white part only, thinly sliced
750 ml / 3 cups zucchini, unpeeled, thinly sliced
45 ml / 3 tbsp butter
750 ml / 3 cups chicken stock
1 lemon, zest grated
To taste salt and freshly ground pepper
75 ml / 1/3 cup 35% cream, whipped
To taste fresh tarragon, snipped
In a saucepan, wilt the leek and zucchini in the butter.
Add the stock, zest, salt and pepper.
Bring to a boil, reduce the heat, cover and simmer ten minutes.
In a blender, purée the soup and transfer to a bowl. Refrigerate two hours.
Top each serving with a dollop of cream and a sprinkle of tarragon.