1 Video | Photo: Zucchini Vichyssoise Recipe
Ingredients
- 1 tablespoon unsalted butter
- 1 tablespoon good olive oil
- 5 cups chopped leeks, white and light green parts (4 to 8 leeks)
- 4 cups chopped unpeeled white boiling potatoes (8 small)
- 3 cups chopped zucchini (2 zucchini)
- 1 1/2 quarts Homemade Chicken Stock, recipe follows, or canned broth
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons heavy cream
- Fresh chives or julienned zucchini, for garnish
Directions
Heat the butter and oil in a large stockpot, add the leeks, and saute over medium-low heat for 5 minutes. Add the potatoes, zucchini, chicken stock, salt, and pepper; bring to a boil; then lower the heat and simmer for 30 minutes. Cool for a few minutes and then process through a food mill fitted with the medium disc. Add the cream and season to taste. Serve either cold or hot, garnished with chopped chives and/or zucchini.
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By DHelman
Chambersburg, PA
on October 05, 2012
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I typically adore Ina's food...but I found this recipe to be unremarkable. Leeks are among my favorite, but even with their flavor and proper seasoning, it received a big shrug from my husband. Not bad, but a keeper.
By peghey
Marlborough,NH
on August 17, 2012
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Ina does it again and again and again! Just made this soup with a zucchini from my daughter's garden and it is terrific! I tasted it when it was hot and it was great (even without the cream!. Now waiting for it to cool and chill, but I'm sure it will be wonderful. The bits of green from the zucchini give it a great look and I will make this often. Thanks, as always,Ina. . .
By jenniebowers_12...
Nashville, 82
on August 08, 2012
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This soup was extremely easy and delicious. I wasn't sure how I would like cold soup, but I was better able to taste all the flavors when it was cold. I added a bit of cayenne and nutmeg, which I really liked with it. I made it the night before and let it cool to serve for a dinner party along with salad with brie baked with pistachios and honey, crostini, and apples. I served the soup in mugs and topped with some zucchini ribbons (I quickly ran a vegetable peeler over zucchini, pistachios, and lemon juice. I can always depend on Ina!
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