This is a recipe I've adapted for total deliciousness without a scary amount of fat or calories. Traditional vichyssoise has a lot of cream and quite a bit of potatoes. I think you'll find this one as equally rich in flavor, but perfect for keeping you skinny. It can be served any time of year, hot or cold. It's velvety and smooth and another really lovely first course at dinner or part of a light luncheon. I've also occasionally added poached lobster medallions to the soup for presentation, but why not make a delicious salad with some chicken or your favorite seafood to serve along with it? Call it the perfect meal. Call it easy. And call me later with a hug and kiss.
Zucchini Vichyssoise
(Serves 8-10) Note: Leftover soup can be frozen if you don't add any cream. Or if you're serving a small crowd, just cut the recipe in half.
3 Tbsp. extra-virgin olive oil
1 Tbsp. butter
3 large leeks, sliced in half, rinsed in cold water, drained and very thinly sliced
1 Vidalia or other sweet onion, finely chopped
4 medium-large zucchini, coarsely chopped
2 small potatoes, peeled and coarsely chopped
6 cups chicken or veggie stock
1 1/2 tsp. kosher salt
Pepper to taste
2 Tbsp. half and half or cream (optional)
Chopped chives for garnish
In a large pot, heat the olive oil and butter over medium heat. Add the leeks and onions and reduce to very low. Cover and simmer for 10-15 minutes until nice and soft. Add the zucchini, potatoes and stock. Stir in the salt and pepper. Increase the heat to high and bring to a boil. Reduce the heat to very low, cover and cook for approximately 30-35 minutes. Turn off the heat and let cool slightly. Working in batches, puree the soup in a blender or food processor until very, very smooth. It should not be chunky at all. Taste for seasoning and adjust if necessary. Add half and half or cream if using. Ladle into soup bowls and garnish with chopped chives. (If serving cold, put the soup in the fridge for at least six to eight hours to chill completely.)
