Friday, June 19, 2009

Zucchini Vichyssoise

I got tired of the polka dots, so we're on to... different polka dots now. I think it's nice.

Tonight for dinner I made this soup, which I was really not looking forward to making because I have a lot to do tonight and very little time to do it (should be folding laundry and making grocery list, instead I am posting on my blog and changing the layout). But it actually was very simple to make. Instead of using a food mill, which I do not own, I used my immersion blender and it was just fine. This soup turned out a LOT like our favorite Golden Potato-Leek Soup. The zucchini totally disappeared. So it would be a good way to sneak zucchini in without someone knowing. I think we'll keep using our regular recipe, but this one is very good.


Zucchini Vichyssoise
Barefoot Contessa

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

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.

Yield: 6 servings

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