CHARDONNAY PAIRING- LEEK & ZUCCHINI SOUP

INGREDIENTS:

Serves 6-8

3 Tablespoons Butter
8-10 Leeks, white and green parts, sliced thin (about 7 Cups)
8 Garlic Cloves, peeled and chopped
10oz Yukon Gold Potatoes, peeled and sliced thin
1 lb Zucchini, sliced thin
5 ½ cups low sodium chicken broth, more if needed to thin out soup
2 cups Half and Half
Chipped Fresh Chives
Crème Fraiche

METHOD:

Melt butter in heavy large pot over medium heat. Add leeks and garlic; sauté until tender, about 6 minutes. Add potatoes and zucchini and sauté for 5 minutes. Add chicken broth and bring to a boil. Reduce heat and simmer until potatoes are tender, about 15 minutes. Add half and half.

Puree soup in blender until completely smooth (remember hot liquids expand in blender so do in a couple batches). Reheat soup to desired temperature. Enjoy cold or hot topped with crème fraiche and chives.

Courtesy of Mark Caldwell, Executive Chef Davis Estates