Best 3 Zucchini Vichyssoise Recipes

**Vichyssoise: A Classic French Soup with Variations for Every Palate**

Vichyssoise, a classic French soup, is a delightful blend of leeks, potatoes, and cream, often served chilled as a refreshing summer dish. This versatile soup has captured the hearts of food enthusiasts worldwide, inspiring numerous variations that cater to diverse preferences. From the traditional version to lighter, vegan, and even globally-inspired interpretations, the world of vichyssoise is rich in flavors and textures. This article presents a collection of vichyssoise recipes that showcase the soup's adaptability and appeal. Whether you're seeking a comforting classic, a healthier alternative, or a culinary adventure, our selection of recipes will guide you in creating a perfect vichyssoise that suits your taste and dietary needs.

Check out the recipes below so you can choose the best recipe for yourself!

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

Ingredients

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

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

Ingredients

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 VICHYSSOISE

Zucchini Vichyssoise image

Make and share this Zucchini Vichyssoise recipe from Food.com.

Provided by Manami

Categories Vegetable

Time 55m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 tablespoon unsalted butter or 1 tablespoon unsalted margarine
1 tablespoon olive oil
5 cups chopped leeks, white and green parts
4 cups chopped unpeeled white boiling potatoes (8 smmall)
3 cups zucchini
1 1/2 quarts canned chicken broth or 1 1/2 quarts vegetable broth
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
2 tablespoons heavy cream
fresh chives or julienned zucchini, for garnish

Steps:

Heat the butter or margarine and oil in a large stockpot, add the leeks, and sauté over medium-low heat for 5 minutes.
Add the potatoes, zucchini, vegetable broth, 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 &/or zucchini.

Nutrition Facts : Calories 278.1, Fat 9.1, SaturatedFat 3.5, Cholesterol 14.4, Sodium 1890.7, Carbohydrate 35.6, Fiber 3.9, Sugar 5.8, Protein 15.1

Tips:

For the best flavor, use fresh zucchini that is firm and deep green in color.
To make the soup extra creamy, use a high-quality vegetable broth. You can also add a bit of cream or milk at the end of cooking.
If you don't have time to make the soup ahead of time, you can cook it all in one pot. Just add the zucchini, potatoes, and onions to a large pot and cover with vegetable broth. Bring to a boil, then reduce heat and simmer for about 20 minutes, or until the vegetables are tender. Then, puree the soup with an immersion blender or in a regular blender.
Garnish the soup with fresh herbs, such as chives, dill, or parsley, before serving.
Zucchini vichyssoise can be served hot or cold. It's a great soup to make in the summer when zucchini is abundant.

Conclusion:

Zucchini vichyssoise is a delicious and versatile soup that can be enjoyed hot or cold. It's a great way to use up fresh zucchini and is perfect for a light lunch or dinner. With its creamy texture and delicate flavor, zucchini vichyssoise is sure to please everyone at the table.