It started out as such a lovely evening...
Well, somehow I ended up extremely ill. Just as my girlfriends reached my apartment, I was going down hill. I could neither eat the soup nor go to the movies with my lovely lady friends. (Maybe my stomach couldn't stomach the idea of a movie dedicated to telling girls "No. You're wrong. No matter what you do, he just doesn't like you."Come on!)
Zucchini Vichyssoise - Ina Garten
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
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.
Think of all of the possibilities this opens up. Cupcake sandwiches everyone! You can do double chocolate strawberry, s'mores with cupcakes as the two graham crackers, PB & J's, etc. Enjoy!