Gorey's Green Voluptuous Vichyssoise

Photo: Gorey

Ingredients

5 cups well rinsed leeks, sliced (whites and light green parts only)

8 smalls white potatoes, quartered

2 mediums zucchini, cut into large chunks

1/2 teaspoon pepper

2 tablespoons olive oil

fresh chives, to taste

In a medium stockpot, sauté leeks in olive oil about two minutes.

Add potatoes, salt and pepper and sauté everything until tender.

Add stock and simmer over medium-low heat about 30 minutes until everything is soft.

Using a stick or traditional blender, puree - using pulses so the soup is not too watery.

When semi-smooth, add heavy cream – to acheive the consistency of thick chowder - and pour into bowls.

Top with fresh snipped chives, course salt and fresh-cracked pepper to taste.

Like a traditional Vichyssoise, this soup can be served cold or room temp, and is good served hot too.

This was born of an overabundance of zucchini and my own love of Vichyssoise. It is great paired with crusty bread, a salad and glass of wine.

Super easy & cheap to make. Guests love it.

1 servings

Wednesday, December 9, 2009 - 11:25pm

Gorey