Zucchini Vichyssoise

This soup is so wonderful. A great twist on a classic. This recipe comes from one of the 1st Barefoot Contessa Cookbooks. It is perfect either served hot or cold!!!! Recipe follows:


1 tablespoon unsalted butter
1 tablespoon good olive oil
5 cups chopped leeks, white and light green parts (4 to 8 leeks)
3 cups chopped zucchini (2 zucchini)
4 cups chopped unpeeled white potatoes (8 small)
1 1/2 quarts chicken broth or stock which ever is available
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
2 tablespoons heavy cream (I used whole milk and it was great!)
Fresh chives for garnish (optional)


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 broth, salt and pepper. Bring to a boil, lower heat to a simmer for 30 minutes. Cool for a few minutes and then process through a foodmill. Add the cream or milk to taste. Serve either cold ot hot, garnish with chopped chives if desired.

I love my food mill because it leaves some large pieces so it is not totally pureed.However, if you don't own a food mill an immersion blender or a regular blender would be fine. If using a regular blender do it in batches and cover blender top with a kitchen towel.


Enjoy!!!