Zucchini Vichyssoise (Ina Garten) |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Ingredients:
1 tablespoon unsalted butter |
1 tablespoon good olive oil |
5 cups chopped leeks, white and light green parts (4 to 8 leeks) |
4 cups chopped unpeeled white boiling potatoes (8 small) |
3 cups chopped zucchini (2 zucchini) |
1 1/2 quarts homemade chicken stock, recipe follows, or canned broth |
1 teaspoon kosher salt |
1/2 teaspoon freshly ground black pepper |
2 tablespoons heavy cream |
fresh chives or julienned zucchini, for garnish |
Directions:
1. Heat the butter and oil in a large stockpot, add the leeks, and saute over medium-low heat for 5 minutes. Add the potatoes, zucchini, chicken stock, salt, and pepper; bring to a boil; then lower the heat and simmer for 30 minutes. Cool for a few minutes and then process through a food mill fitted with the medium disc. Add the cream and season to taste. Serve either cold or hot, garnished with chopped chives and/or zucchini.
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