So this month Betsy and I couldn’t decide on just one indgredient for our Seasonal Potluck. There are just too many amazing fruits and vegetables in the summertime to limit ourselves to one! Zucchni is one of this month’s potluck ingredients, which is perfect because most people are coming into an abundance in their home gardens right about now.
Now I know you probably don’t think of soup during the summer, especially given how hot it’s been lately around the country. That is the beauty of vichyssoise though – you can serve it cold! This version has zucchini as an added ingredient, and varies slightly from the traditional French recipe of just potatoes and leeks. I think it gives it an extra layer of flavor though, and makes it more seasonal of course.
Zucchini Vichyssoise, 4 servings
adapted from Ina Garten
- 1 tablespoon unsalted butter
- 1 tablespoon good olive oil
- 2 1/2 cups chopped leeks, white and light green parts (2-3 leeks)
- 2 cups chopped unpeeled white boiling potatoes (4 small)
- 1 1/2 cups chopped zucchini (1 zucchini)
- 1 quart homemade chicken stock or canned broth
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon heavy cream
- Fresh chives, for garnish
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 puree in a blender. Add the cream and season to taste. Serve either cold or hot, garnished with chopped chives.