Arugula Zucchini Vichyssoise

Arugula-Zucchini Vichyssoise

Arugula-Zucchini Vichyssoise


45 minutes

Ingredients
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon butter
  • 2 large leeks, white and pale green parts only, halved lengthwise, rinsed and thinly sliced
  • 2 cloves garlic, minced
  • 6 cups low-sodium chicken broth
  • 4 cups chopped zucchini
  • ¾ teaspoon salt
  • ¼ teaspoon ground pepper
  • 10 cups baby arugula
  • ½ cup chopped fresh parsley
  • 2 tablespoons lemon juice
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