Cold soups, I’ve learned, are pretty much an acquired taste. I love ’em, but others in my family? Not so much. I love traditional vichyssoise but wanted to change it up a little. I think the addition of zucchini is a happy choice, and the pale green color is divine. Just be sure to use only the pale green and white parts of the leeks to eliminate the possibility of any bitterness. Not a fan of zucchini? Heck, just leave ’em out for a velvety smooth cold soup.
¼ cup (½ stick) unsalted butter
2 medium zucchini, sliced
1 Tbsp. olive oil
4 cups low-sodium chicken broth
2 large leeks, white and pale green parts only, thinly sliced
1 tsp. kosher salt
½ tsp. freshly ground pepper
2 cloves garlic, minced
½ to 1 cup half-and-half
1 ½ lb. Yukon Gold potatoes, peeled and cut into chunks
Chopped chives for garnish
- Melt the butter and oil in a large stockpot over medium heat. Add the leeks and garlic, and sauté until tender and translucent. Add the potatoes, zucchini, broth, salt, and pepper.
- Bring to a boil. Reduce the heat and simmer for 30 minutes, or until the potatoes are tender. Let stand for 15 minutes.
- Puree the soup with an immersion blender or in batches in a blender (be sure to remove the center of the lid to allow steam to escape). Stir in ½ cup half-and-half, adding additional half-and-half, if necessary, to reach the desired consistency. Let cool completely, and refrigerate until ready to serve.
- Spoon the soup into serving bowls, sprinkle with the chives, and serve.
From The Beach House Cookbook by Mary Kay Andrews. Copyright © 2017 by the author and reprinted by permission of St. Martin’s Publishing Group.