Potato Zucchini Vichyssoise

Ingredients

• Potato

  Flesh and skin, raw

  2 Potato small or 340g

• Zucchini

  Summer squash, includes skin, raw

  1 cup, sliced or 113g

• White beans

  Mature seeds, canned

  ½ cup or 131g

• Lowfat milk

  Fluid, 1% milkfat, with added vitamin a and vitamin d

  1 cup or 244g

• Chicken broth

  Soup, canned, less/reduced sodium

  1 cup or 240g

• Avocados

  Raw, All commercial varieties

  ¼ fruit or 50g

• Parsley

  Raw

  2 tbsp or 8g

• Salt

  Table

  ¼ tsp or 2g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Bring a pot of water to a boil and place a steam tray over it. Dice the potatoes and zucchini, then add them to the steam tray. Cover and steam until tender, about 10 minutes.
2. Allow the vegetables to cool, then purée them in a blender with the white beans, milk, chicken broth, avocado, parsley, salt, and a dash of black pepper.
3. Chill the soup for 45 minutes. Divide between two bowls and garnish with additional black pepper, if desired. Enjoy!

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