Zucchini Vichyssoise

When the garden starts producing zucchini, there is almways too much all at once.

Vichyssoise is an original way to use them. Peel them (this is important for both the color and the flavor), cut them into chunks, and cover with water. Add a cube of vegetable stock for 3 people (it adds a celery note).

Cook in a pressure cooker for 8 minutes, otherwise boil for 12 minutes. Add cream (the secret to a good vichyssoise is cream, cream, cream) and blend well.

Chill thoroughly in the refrigerator.

When the zucchini vichyssoise is in the bowls, sprinkle with a little kaffir lime leaf powder. You'll get just the right amount of lemongrass aroma and flavor in the cold soup without losing the zucchini's flavor. An exotic alternative to chives.