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, ready-to-serve

  1 cup or 240g

• Avocados

  California, raw

  ¼ fruit, without skin and seed or 34g

• 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 boil with a steam tray over top. Dice potatoes and zucchini. Add to steam tray, cover, and cook until tender, about 10 minutes.
2. Cool and purée in a blender with the white beans, milk, chicken broth, avocado, parsley, sea salt, and a pinch of black pepper.
3. Chill 45 minutes. Divide between 2 bowls and garnish with additional black pepper, if desired. Enjoy!

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