Best Zucchini Vichyssoise Recipes

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ZUCCHINI VICHYSSOISE



Zucchini Vichyssoise image

Provided by Ina Garten

Categories     main-dish

Time 55m

Yield 6 servings

Number Of Ingredients 10

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

Steps:

  • 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.

BAREFOOT CONTESSA'S ZUCCHINI VICHYSSOISE (INA GARTEN)



Barefoot Contessa's Zucchini Vichyssoise (Ina Garten) image

Make and share this Barefoot Contessa's Zucchini Vichyssoise (Ina Garten) recipe from Food.com.

Provided by larry 2

Categories     One Dish Meal

Time 35m

Yield 8-10 serving(s)

Number Of Ingredients 8

4 large potatoes, chopped
5 bunches scallions, minced
7 large zucchini, chopped
10 cups water
10 bouillon cubes (Use vegetarian bouillon to make this recipe vegetarian.)
1 teaspoon salt
1 1/2 teaspoons pepper
1/2 cup condensed milk

Steps:

  • Sauté onions over medium heat. Add all ingredients and simmer 30 minutes; taste.

Nutrition Facts : Calories 296.4, Fat 3, SaturatedFat 1.4, Cholesterol 7, Sodium 1142.6, Carbohydrate 61.7, Fiber 10.2, Sugar 20.1, Protein 11.5

ZUCCHINI AND SAFFRON VICHYSSOISE WITH SCALLOPS



Zucchini and Saffron Vichyssoise with Scallops image

Categories     Soup/Stew     Milk/Cream     Blender     Potato     Shellfish     Vegetable     Sauté     Lunch     Scallop     Saffron     Zucchini     Summer     Chill     Simmer     Gourmet     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes about 8 1/2 cups

Number Of Ingredients 17

2 pounds small (5-inch-long) zucchini
1 medium onion, chopped
3 tablespoons unsalted butter
1 pound boiling potatoes
1 teaspoon chopped garlic
1/4 teaspoon finely crumbled saffron threads
5 cups chicken broth
1 Turkish or 1/2 California bay leaf
1/2 teaspoon packed fresh thyme leaves
1/2 cup chilled heavy cream
2 teaspoons fresh lemon juice
1 1/4 teaspoons salt
1/4 teaspoon black pepper
4 large sea scallops (4 ounces total), tough muscle removed from side of each if necessary
1 tablespoon vegetable oil
Special Equipment
an adjustable-blade slicer fitted with julienne blade

Steps:

  • Thinly julienne zucchini lengthwise with slicer, working around core, into 1/4-inch-thick ribbons. Cut zucchini cores into 1/2-inch pieces.
  • Peel potatoes and cut into 1/2-inch pieces. Cook onion in butter in a 5-quart heavy pot over moderate heat, stirring occasionally, until softened, about 10 minutes. Add potatoes, garlic, and saffron and cook, stirring, 1 minute. Add broth, bay leaf, and thyme and simmer, uncovered, until potatoes are tender, about 20 minutes. Add chopped zucchini cores and simmer, uncovered, until zucchini is very tender, about 8 minutes.
  • Purée soup in batches in a blender until very smooth (use caution when blending hot liquids) and pour through a fine sieve into a bowl. Stir in cream, lemon juice, salt, and pepper, then cool to room temperature, uncovered. Chill soup, covered, until cold, at least 4 hours and up to 2 days.
  • While soup is chilling, cook julienned zucchini in boiling salted water until crisp-tender, about 30 seconds, then drain and transfer to a bowl of ice and cold water. Drain and pat dry with paper towels. Season with salt and pepper and chill, covered.
  • Before serving soup, cut each scallop horizontally into 3 rounds and pat dry. Heat oil in a large nonstick skillet over high heat until hot but not smoking, then sear scallops until golden brown, 20 to 30 seconds on each side, and season with salt.
  • Serve soup with zucchini mounded in center, topped with scallop rounds.

ZUCCHINI VICHYSSOISE



Zucchini Vichyssoise image

Provided by Florence Fabricant

Categories     easy, lunch, soups and stews, appetizer

Time 30m

Yield 6 servings

Number Of Ingredients 11

2 tablespoons cooking oil
2 leeks, finely chopped (white part only)
2 medium zucchini
1 medium boiling potato, peeled and chopped
Water
Salt
2 1/2 cups milk
1 tablespoon lemon juice
Freshly ground black pepper
1/2 cup sour cream
1 tablespoon minced chives

Steps:

  • Heat the oil in a heavy saucepan. Add the leeks and cook over medium heat, stirring from time to time, until the leeks are tender but not brown.
  • Cut the ends of the zucchini and cut six paper-thin slices of zucchini. Reserve the slices, then chop the rest of the zucchini and add it to the saucepan.
  • Add the potato and enough water to just cover the vegetables. Add one-half teaspoon of salt. Simmer gently until the potato and zucchini are tender, about 10 minutes.
  • Place the contents of the saucepan in a food processor or blender and puree, gradually adding half the milk, until the mixture is smooth.
  • Transfer to a bowl, stir in remaining milk and lemon juice and season to taste with salt and pepper. Chill.
  • Recheck seasonings and serve each portion with a dollop of sour cream garnished with a slice of zucchini and a sprinkling of chives.

Nutrition Facts : @context http, Calories 199, UnsaturatedFat 7 grams, Carbohydrate 19 grams, Fat 12 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 5 grams, Sodium 604 milligrams, Sugar 9 grams, TransFat 0 grams

ZUCCHINI VICHYSSOISE



Zucchini Vichyssoise image

Provided by Laurie Smith

Categories     Soup/Stew     Milk/Cream     Blender     Garlic     Potato     Lunch     Leek     Zucchini     Summer     Chill     Simmer     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 8

3 tablespoons butter
1 1/2 pound large leeks (white and pale green parts only), thinly sliced (about 2 1/2 cups)
8 garlic cloves, chopped
1 1/2 pounds Yukon Gold potatoes, peeled, cut into 2-inch pieces
1 pound zucchini, cut into 1-inch rounds
4 1/2 cups (or more) canned low-salt chicken broth
2 cups half and half
Chopped fresh chives

Steps:

  • Melt butter in heavy large pot over medium heat. Add leeks and garlic; sauté until tender, about 6 minutes. Add potatoes and zucchini; sauté 5 minutes. Add 4 1/2 cups broth and bring to a boil. Reduce heat and simmer until potatoes are tender, about 15 minutes. Cool 30 minutes.
  • Working in batches, puree soup in blender. Transfer soup to large bowl. Mix in half and half. Season to taste with salt and pepper. Cover and refrigerate until cold, about 4 hours. (Can be made 2 days ahead. Keep refrigerated. Before serving, thin with additional broth, if necessary.)
  • Ladle soup into bowl. Sprinkle with chives and serve.

LEMON ZUCCHINI VICHYSSOISE



Lemon Zucchini Vichyssoise image

Categories     Soup/Stew     Milk/Cream     Blender     Potato     Quick & Easy     Lemon     Leek     Zucchini     Summer     Chill     Gourmet

Yield Makes about 6 cups

Number Of Ingredients 11

1 large leek (white and pale green parts only), chopped fine and washed well (about 1 1/2 cups)
3/4 cup finely chopped onion
1 tablespoon minced garlic
2 tablespoons olive oil
a 1/2-pound russet (baking) potato
1 1/2 pounds zucchini, sliced thin (about 4 cups)
3 cups low-salt chicken broth
1/3 cup heavy cream
1 tablespoon fresh lemon juice plus additional to taste
ice water for thinning soup
lemon slices for garnish

Steps:

  • In a large heavy saucepan cook leek, onion, and garlic with salt and pepper to taste in oil over moderately low heat, stirring, until leek is softened. Peel potato and cut into 1-inch pieces. Add potato, zucchini, and broth to leek mixture. Simmer mixture, covered, 15 minutes, or until potato is very tender.
  • In a blender purée mixture in batches until very smooth, transferring as puréed to a bowl. Stir in cream, 1 tablespoon lemon juice, and salt and pepper to taste and chill soup at least 6 hours or overnight.
  • Thin soup with ice water and season with additional lemon juice and salt and pepper.
  • Garnish soup with lemon slices.

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