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“This is from the Barefoot in Paris Cookbook by Ina Garten, 2004.”
READY IN:
55mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat the butter or margarine and oil in a large stockpot, add the leeks, and sauté over medium-low heat for 5 minutes.
  2. Add the potatoes, zucchini, vegetable broth, salt and pepper; bring to a boil, then lower the heat and simmer for 30 minutes.
  3. cool for a few minutes and then process through a food mill fitted with the medium disc.
  4. Add the cream and season to taste.
  5. Serve either cold or hot, garnished with chopped chives &/or zucchini.

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