Crying in My Soup: Zucchini Vichyssoise

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Last weekend, my daughter attended her first Cotillion. It was a very big deal. She's gone to lots of parties before, and many of them have even included, dare I say it, boys! But, this was different. This was a formal "affair" in a fancy ballroom, with dinner and dancing and high heels and lipstick. In her stunning dress, with her hair and makeup perfectly done, she was a vision. I hardly recognized her. What happened to my little cherub, with her tumbling curls and sticky fingers? In the blink of an eye, she grew up.

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As her father and I dropped her off and watched as she joined the others inside, I felt a tug at my heart. "Wait!", I wanted to shout, "Come back! I'm not ready for this!" But, I didn't. I bravely smiled and dutifully waved as she strutted her stuff into that ballroom. (I didn't even have any stuff to strut when I was her age!) Of course, Mr. SGCC was no help at all. He looked more miserable than I was.

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Sigh! It's going to be a loooooooong next couple of years.

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Waiting for us back at home, was a lovely quiche and this rich, velvety vichyssoise. Oh yes, and two HUGE glasses of a crisp Sauvignon Blanc - French, of course!

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I'm always looking for creative and inspired ways to serve vegetables. So many times, they seem to be an afterthought to a meal. This recipe is one that I like to make often, because, while it does make a bit of a statement, it isn't complicated or time-consuming. This vichyssoise can be served hot or cold, which makes it a great make-ahead or left-over dish as well. Dress it up with a dollop of creme fraiche and zucchini curls.
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One word of caution, though. If you're crying in your soup, ease up on the kosher salt. You won't need as much!

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Zucchini Vichyssoise

Adapted from Barefoot in Paris by Ina Garten

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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 or canned broth

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

2 tablespoons heavy cream

creme fraiche, for garnish

Fresh chives or julienned zucchini, for garnish

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Rinse leeks well with cold water. They can be very sandy. Pat with paper towels to dry.

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Heat the butter and oil in a large stockpot, add the leeks, and saute over medium-low heat for 5 minutes.

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Add the potatoes, zucchini, chicken stock, salt, and pepper; bring to a boil; then lower the heat and simmer for 30 minutes.

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Cool for a few minutes and then process through a food mill fitted with the medium disc. Add the cream and season to taste.

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Serve either cold or hot, garnished with chopped chives and/or zucchini.

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Enjoy!