Zucchini Vichyssoise
This recipe creates a comforting Zucchini Vichyssoise, a variation on the classic chilled soup. It involves simmering leeks, potatoes, and zucchini in chicken stock, processing it until smooth, enriching with cream, and serving either hot or cold.
Equipment
- 1 Large Stockpot For simmering the soup base
- 1 Cutting Board and Knife For preparing vegetables
- 1 Food Mill With medium disc for traditional texture (alternative: blender)
- 1 Measuring Cups and Spoons For ingredients
- 1 Stirring Spoon or Ladle For cooking and serving
Ingredients
Main
- 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
Instructions
- 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.
Notes
Ensure leeks are meticulously washed to remove all grit, focusing only on the white and light green sections. The food mill provides a specific, slightly textured consistency traditional for vichyssoise; for a smoother soup, you can use an immersion blender or standard blender, potentially passing it through a sieve afterward for ultimate silkiness. Allow the soup to cool slightly before processing for safety and best texture. Adding cream at the end should be done off the heat or over very low heat to prevent curdling. While delicious hot, vichyssoise is classically served well-chilled, which allows the flavors to meld beautifully.