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Zucchini Vichyssoise
UMass Catering
INGREDIENTS PREPARATION
Serves 6
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
5 cups chopped leeks, white and light green parts only
4 cups chopped unpeeled white boiling potatoes
3 cups chopped zucchini 6 cups chicken stock
1 teaspoon kosher salt, plus ad- ditional, to taste
1⁄2 teaspoon ground black pep- per, plus additional, to taste
2 tablespoons heavy cream
Finely chopped fresh chives or julienned zucchini, for garnish
1. Heat the butter and oil in a large stock pot over medi- um heat. When the foaming subsides, add the leeks, low- er the heat to medium-low and sauté 5 minutes.
2. Add the potatoes, zucchini, stock, salt and pepper and bring to a boil over medi- um-high heat. Lower the heat to medium-low and simmer 30 minutes. Re- move from heat and let cool 10 minutes.
3. Using a blender or immer- sion blender, blend the soup until smooth. Stir in the cream and season with additional salt and pepper, to taste.
4. Serve hot or let cool and refrigerate until completely chilled before serving. Gar- nish with chives or zucchini.
146 – TASTE OF HOME