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.)

Minted Zucchini and Pea Puree

This is a great way to eat your vegetables that's completely new and refreshing.  The addition of fresh mint makes it the ideal companion to lamb or fish, but it really could be served with almost anything.  It's also one of the few times I advocate for a frozen item.  Peas are frozen when they're fresh and they do not lose any of their nutrients.  The beautiful green color of this dish is one of its many attributes.  Your taste buds and your plates will sing.
 

MINTED ZUCCHINI & PEA PUREE

1 lb green zucchini, cut in chunks

1 cup frozen peas, thawed

1/3 cup fresh mint leaves plus fresh mint sprigs for garnish if desired

3 tablespoons half-and-half, or to taste

3 tablespoons unsalted butter, cut into bits
Small handful of freshly grated parmesan cheese
Salt and pepper to taste

In a large saucepan combine the zucchini & peas with 1/4 cup water and the mint leaves and boil the mixture, covered, for 4 minutes, or until the peas are tender. Drain the mixture well and in a food processor purée it with the half-and-half, the butter, and salt and pepper to taste.  Transfer to a bowl and stir in the parmesan cheese.  The purée may be made 1 day in advance, kept covered and chilled, and reheated. Transfer the purée to a serving dish and garnish it with fresh mint sprigs.