Vichyssoise

• 2 onions, chopped
• 1 lb. potatoes, cut into chunks
• 1 lb. zucchini or other squash diced
• a large handful of cooking greens (spinach, kale, collards, or chard), stemmed and chopped (if desired)
• 4 c. water
• 1 ½ tsp
• ¼ c chopped fresh basil (or ½ tsp dried)
• 1/8 tsp pepper
• 2 c. milk or soymilk
• optional: fresh basil, dill, parsley

1. Saute the onions with the salt in a little water until very soft, about ten minutes.
2. Add the water and potatoes and bring to a boil.  Reduce heat, cover, and simmer for five minutes.
3. Add the zucchini, greens, and basil.  Return to a simmer and cook until everything is tender.
4. Puree everything in a blender until it’s all very smooth.  Stir in the milk or soymilk and pepper and chill until very cold (3 or 4 hours) before serving.

Serves 6

From August 7, 2009 Fox & Fawn Farm Newsletter