ZUCCHINI VICHYSSOISE

Steps:

• 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.
• 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.
• 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.
• Place the contents of the saucepan in a food processor or blender and puree, gradually adding half the milk, until the mixture is smooth.
• Transfer to a bowl, stir in remaining milk and lemon juice and season to taste with salt and pepper. Chill.
• Recheck seasonings and serve each portion with a dollop of sour cream garnished with a slice of zucchini and a sprinkling of chives.