Can be prepared in 45 minutes or less but requires additional unattended time.

　　

Ingredients

Makes about 6 cups

　　1 large leek (white and pale green parts only), chopped fine and washed well (about 1 1/2 cups)

　　3/4 cup finely chopped onion

　　1 tablespoon minced garlic

　　2 tablespoons olive oil

　　a 1/2-pound russet (baking) potato

　　1 1/2 pounds zucchini, sliced thin (about 4 cups)

　　3 cups low-salt chicken broth

　　1/3 cup heavy cream

　　1 tablespoon fresh lemon juice plus additional to taste

　　ice water for thinning soup

　　lemon slices for garnish

　　

Step 1

In a large heavy saucepan cook leek, onion, and garlic with salt and pepper to taste in oil over moderately low heat, stirring, until leek is softened. Peel potato and cut into 1-inch pieces. Add potato, zucchini, and broth to leek mixture. Simmer mixture, covered, 15 minutes, or until potato is very tender.

　　

Step 2

In a blender purée mixture in batches until very smooth, transferring as puréed to a bowl. Stir in cream, 1 tablespoon lemon juice, and salt and pepper to taste and chill soup at least 6 hours or overnight.

　　

Step 3

Thin soup with ice water and season with additional lemon juice and salt and pepper.

　　

Step 4

Garnish soup with lemon slices.