Arugula Zucchini Vichyssoise
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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