Name: Zucchini Vichyssoise
Yield: Makes 8 servings
Ingredients: 3 tablespoons butter; 1 1/2 pound large leeks (white and pale green parts only), thinly sliced (about 2 1/2 cups); 8 garlic cloves, chopped; 1 1/2 pounds Yukon Gold potatoes, peeled, cut into 2-inch pieces; 1 pound zucchini, cut into 1-inch rounds; 4 1/2 cups (or more) canned low-salt chicken broth; 2 cups half and half; Chopped fresh chives

Zucchini gives a summery twist to the classic leek-and-potato soup; this new take on an old favorite is served at Quisiana.

Recipe information

Yield
Makes 8 servings

Ingredients

3 tablespoons butter

1 1/2 pound large leeks (white and pale green parts only), thinly sliced (about 2 1/2 cups)

8 garlic cloves, chopped

1 1/2 pounds Yukon Gold potatoes, peeled, cut into 2-inch pieces

1 pound zucchini, cut into 1-inch rounds

4 1/2 cups (or more) canned low-salt chicken broth

2 cups half and half

Chopped fresh chives

Preparation

Step 1
Melt butter in heavy large pot over medium heat. Add leeks and garlic; sauté until tender, about 6 minutes. Add potatoes and zucchini; sauté 5 minutes. Add 4 1/2 cups broth and bring to a boil. Reduce heat and simmer until potatoes are tender, about 15 minutes. Cool 30 minutes.
Step 2
Working in batches, puree soup in blender. Transfer soup to large bowl. Mix in half and half. Season to taste with salt and pepper. Cover and refrigerate until cold, about 4 hours. (Can be made 2 days ahead. Keep refrigerated. Before serving, thin with additional broth, if necessary.)
Step 3
Ladle soup into bowl. Sprinkle with chives and serve.

TagsCold Soup Soup Soup/Stew French European Zucchini Squash Vegetable Leek Root Vegetable Yukon Gold Potato Potato Starter Main Dinner Lunch Nut Free Gluten Free Make Ahead Simmer Blender Summer Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes