I get very antsy when I go for more than approximately four days without cooking. I miss the excitement of trying something new, whether it be using a new food, trying a new technique, or just exploring a new recipe. So last week as I was planning what recipes I would make for dinner, I ran across the recipe for Zucchini Vichyssoise in Ina Garten's "Barefoot in Paris" cookbook that I have been borrowing from my mom. Vichyssoise is a cold potato leek soup. I have read multiple variations of this recipe over the years, but somehow it always sounded a little odd. This past year I've learned that despite their rather intimidating appearance, leeks are actually really tasty! Zucchini is in season right now and sounded like a great addition to this recipe!
On of my books on kitchen tips explains an easy method for cleaning leeks. Slice off the thick, dark green leaves. Then slit the leek lengthwise, almost to the root end. Hold the leek under running water, fanning out the leaves to wash them thoroughly. Having the leaves still intact makes it easier to chop. A few of my Rachael Ray recipes say to chop up the leek then place in a bowl of water, swish, then let stand for a minute. The dirt and sand will sink to the bottom and the leaves will float. I personally prefer the first method.
Zucchini Vichyssoise is really good both warm and chilled. My first bowl was right after it finished cooking. It tastes quite a bit like potato soup, but the zucchini adds a nice touch. I took some to work and had it chilled for lunch. I let it sit at room temperature for ten minutes to take it from really cold to cool. Chilled vichyssoise is a great option for hot summer days. It does have to cook on the stovetop for a while, so if it's going to be a hot day, try to make it in the morning or the evening before. And for a nice touch, add a few thin strips of zucchini and chives to your bowl of soup. Then give it a quick drizzle of good quality olive oil - not cheap olive oil, you will taste the difference.
Zucchini Vichyssoise
From Ina Garten's book "Barefoot in Paris"
Serves 5 to 6
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 zucchinis)
1 1/2 quarts chicken broth
1 tsp kosher salt
1/2 tsp 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 (I used my immersion blender, mixing in batches in a regular blender would work too). Add the cream and season to taste. Serve either cold or hot, garnished with chopped chives and/or zucchini.
