Zucchini Vichyssoise

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.)

The Soup You'll Make Again & Again

The secret in this recipe is roasting the vegetables first.  It makes all the difference.  It's the perfect soup for a family weeknight dinner or as an elegant first course if you're entertaining.  It will impress - every single time.  There's a few other beautiful reasons to make this too.  It's very low in fat.  And if you want, you can make it vegetarian, vegan or dairy free.  Plus, and always most importantly, the flavors simply sing.  And that's all I really ask of my food.

Roasted Carrot, Onion and Ginger Soup
Serves 6-8

3 Tbsp. extra virgin olive oil
20 oz. carrots, peeled and cut into 2" pieces
2 large vidalia or other sweet onions, peeled and coarsely chopped
4 garlic cloves, peeled and left whole
1 2-inch piece of fresh ginger, peeled
4 cups of chicken broth (feel free to use veggie stock)
1 Tbsp. fresh thyme leaves, chopped or 1/2 tsp. dried thyme leaves
Salt & pepper to taste
Chopped chives or parsley

An elegant garnish (optional, but who doesn't love elegant garnishes?)
1/4 cup creme fraiche or sour cream mixed with 2 Tbsp. cream and 2 tsp. freshly grated orange zest

Preheat the oven to 375 degrees Fahrenheit

In a heavy, medium saucepan, heat the olive oil over medium-high heat.  Add the carrots, onions, garlic and ginger.  Cook gently for 10 minutes, covered, stirring occasionally.  Remove lid and place in preheated oven.  Roast for about 45 minutes, until the vegetables are soft, yummy and a little caramelized.  Carefully remove pot from oven and add the chicken broth, thyme and salt and pepper (to taste).  Bring to a boil, then reduce the heat and simmer on low, covered for 30 minutes.  Working in batches, puree the soup in the blender or food processor.  Adjust the seasonings if necessary.  Ladle into bowls.  Sprinkle on some of the chopped chives or parsley.  And if you're knocking everyone's socks off,  drizzle some of that pretty elegant garnish in the center of each bowl.