Zucchini Vichyssoise

Show: Barefoot ContessaEpisode: Fast and Elegant Supper

Rated: 5 stars out of 5Rate itRead users' reviews (33)

RECIPE
COMMENTS & REVIEWS(33)

Cook Time:
40 min
Level:
Easy
Yield:
6 servings

Times:

Prep: 15 min
Inactive Prep: --
Cook: 40 min
Total:: 55 min

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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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Comments & Reviews

recipe Zucchini Vichyssoise
JEAN Glenview, IL 11-04-2009
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My kids not only like it, they request it!
Rated: 5 stars out of 5

My three kids (all under age 10) asked me to pack it for lunch after serving it one night that I had to go out and buy... thermoses! The potato makes it so creamy that the cream is not necessary. However, my kids like it with a dollop of sour cream. Have occasionally thrown in a little leftover cooked broccoli to give it healthy addition. Remains delicious even a couple of days later; a great make-ahead dish. Ina, you're the best!Read more
recipe Zucchini Vichyssoise
Alethia Glastonbury, CT 10-07-2009
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Worth the effort
Rated: 5 stars out of 5

This soup was amazing. I will say that taking the extra time and using the food mill is really worth the effort. The... consistency came out perfect with these beautiful green flecks from the zucchini. This is a perfect example of how the simplest ingredients can produce truly elegant food.Read more
recipe Zucchini Vichyssoise
Harmony Burns, OR 10-04-2009
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Burns, Or
Rated: 4 stars out of 5

I too used a yellow onion due to availabilty, used sweet potatoe instead and lots of zuccs and squash. Also used my food... prossesor. I served it hot on top of croutons. Filling, Needed salt, but no big deal. Feelt great to eat healthy with veggies from my garden. Ina...you make me look good.Read more
recipe Zucchini Vichyssoise
Serena Center Valley, PA 09-26-2009
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Excellent, easy soup!
Rated: 5 stars out of 5

Ina does it again. This was easy and delicious. It tasted creamy with only 2 Tbsp. of cream. I pureed it in a large pot... with an immersion blender. I served it hot. I LOVE INA!!Read more
recipe Zucchini Vichyssoise
Terry Edina, MN 08-20-2009
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Tasty and easy!
Rated: 5 stars out of 5

I made this with a large bunch of green onions that I had on hand, rather than leeks, and substituted vegetable broth for the... chicken broth to make it vegetarian for my daughter. My Foley food mill fell apart - first time I used it (a yard sale purchase) so I don't know why. I then pureed in the food processor. Forgot that I have an immersion blender! Next time I'll use that. The veggie broth is darker than chicken broth so the soup is a bit darker but it was delicious. We ate it warm with Kavli flatbread, fresh goat cheese and nice beer. Wonderful on a cool summer evening.Read more
recipe Zucchini Vichyssoise
Reba holly springs, NC 07-25-2009
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easy!
Rated: 5 stars out of 5

Easy and light. I love soup and this is a great one to eat cold when it's 95 degrees out! I used 1 zucchini and 1 yellow... squash, peeled redskin potatoes. Immersion blended and it was done! Read more