First of all I would like to give a very big thank you to my MOM! The other day I got a package in the mail. It was a gigantic box and I wondered what it could possibly be. I opened it..and it was a Cuisinart FOOD PROCESSOR!! No more chunky edamame hummus. Thanks Mom!
Today was the first day that I got to experiment with my new present. I decided that soup would be a great thing to try. Also, Whitney is sick so soup would be a good throat soother. Feel better Whit! I decided to try Ina’s Zucchini Vichyssoise soup. Vichy-what? Vichyssoise is a type of French soup that is actually served cold. To be honest, I have only eaten this soup warm since it hasn’t had enough time in the fridge to chill and it is just delicious. I think though that it would be a very refreshing chilled soup. When I usually think of summer soups, my mind goes straight to gazpacho. I love gazpacho but sometimes I just want something a little heartier, even if it is summertime. This soup is a great compromise; it’s cool, yet very thick and filling.
1 tablespoon butter
1 tablespoon oil
5 cups chopped leaks (about 4 leeks)
4 cups chopped unpeeled potatoes (about 4 medium potatoes)
3 cups chopped zucchini (about 2 zucchini)
*1 1/2 quarts chicken stock
kosher salt to taste
pepper to taste
2 tablespoons cream
chives to season
*I decided to use vegetable stock instead. The taste is still wonderful. Ina suggests that you use homemade stock and I think I agree. Because I had limited time today, I bought vegetable stock but if I have more time in the future, I will make my own. This way you can really have the fresh vegetable taste and aroma in your soup.
If you’re looking for a little healthy swap, take out the cream. The soup is already so thick from the potatoes that it almost isn’t necessary. I bought light cream and used 1 tablespoon. This added just a little bit of creaminess and sweetness. To be honest, it’s 1 tablespoon in an entire thing of soup so I’m not too worried about the calorie count.
Heat the butter and oil in a large pot. Use a stock pot because with all the stock and veggies you might overflow in a smaller pot. When the butter and oil are melted together, add in the leaks and saute over medium heat for a few minutes. Then add the chopped potatoes, zucchini, stock, salt and pepper. Bring everything to a boil then lower the heat and simmer for about 30 minutes. I was so excited to make the soup that I was tempted to not let everything simmer for that long. In the end my patience conquered and I waited. After the 30 minutes have passed, the vegetables should be tender and the soup should have a light oniony aroma. Cool for a few minutes and then process in your food processor. If you don’t have a food processor, you can use a blender. Once everything is blended, add the cream if you’d like and then serve hot or cold with a garnish of chives.
The end result of this soup was just glorious. My mouth is still singing from the delicious flavors. The oniony flavor of the leeks works perfectly with the starchy potatoes. Even though I processed my soup, I left in some chunks so every once in a while, I’d bite into a soft potato. The process of making the soup took about an hour. The hardest part was actually cleaning and chopping the leeks! Make sure you get out all that sand! I actually had to watch a youtube video on how to clean and chop them. But now I’ll know for the future. Thanks Ina for this great recipe. I’m so excited to eat the leftovers for dinner (for the next few nights!)