Zucchini Vichyssoise

This was just passed on to me at a time when the zucchini are plentiful!

Zucchini Vichyssoie

3/4 cup heavy cream
1 teaspoon salt
freshly ground white pepper
1/2 finely minced shallots
3/4 pound zucchini (about 2 med-lg) trimmed and thinly sliced
Mint leaves for garnish

Put everything in a med saucepan and bring it almost to a boil. Lower heat andsimmer 12-15 minutes until veggies are soft

Puree (with immersion blender or regular blender) until smooth.Transfer to bowl or pitcher and chill several hours.

Before serving adjust seasoning. Add 1/4 to 1/2 cup chicken stock to thin a little.. Serve with slivered mint leaves on top.

This is really,really yummy and easy way to use up those zuchini.

Thanks, lamertz. Looks good. I”ve never had any luck growing squash so I’ll have to pick some up. Here’s one for you - Curried Zucchini Soup:

2.5C chicken stock
1 T olive oil
1.5 # zucchini, sliced
3/4 C yellow onion, finely chopped
1/2 t curry powder, or more to taste
Ground black pepper to taste
Garnish: nonfat yogurt

Saute the zucchini in a heavy bottomed pan for a couple of mins, add the onion and continue to saute until translucent. Stir in curry powder and cook for one minute. Add chicken stock, bring to a boil, reduce heat, cover and simmer for 30 mins.

Cool slightly then puree in a blender, adding black pepper to taste. Serve hot or cold with a dollop of yogurt.

Yield 4 C.

This comes from a cookbook from a very upscale restaurant operated by the Methodist Hospital system here for a while that was designed to be a completely heart-healthy menu, hence the nonfat yogurt. I always cheat on that!