I usually associate soup with cold, winter weather, but a chilled soup can really hit the spot on a hot summer day. During a recent trip to the South of France, I had dinner at Olive & Artichaut where my meal began with a zucchini vichyssoise. This cold, refreshing soup brought me back to life after feeling uncomfortably hot, walking around the city (you can only have so much rosé to stay cool and hydrated). The simplicity and clean notes were delightful, and I knew I wanted to try and recreate it. While there are some nuanced undertones I didn’t quite capture (the inspiration did come from a bib gourmand Michelin restaurant), this is an insanely easy, simple, refreshing soup with smooth, creamy consistency accented with pops of texture from garnish.
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 2 cups chopped leeks (white and light green parts), about 2-4 leeks
- 1 cup diced shallot
- 3.5 cups chopped zucchini, about 3 small to medium zucchinis
- 3 cups chopped Yukon gold potatoes, or other waxy potatoes, peeled, about 3-4 medium/large potatoes
- 6-7 cups chicken stock
- 1 teaspoon kosher salt, plus more for tasting
- 1/2 teaspoon black pepper
- Splash of heavy cream (1-3 tablespoons)
- Garnishes:
- Minced herbs, such as parsley
- Thinly sliced zucchini
- Croutons (see notes)
Instructions
Heat a large stockpot over medium heat; add oil and butter and let melt before stirring in leeks and shallot. Allow to cook over medium heat for a few minutes, stirring often, until translucent (about 4-5 minutes depending on your stove). Add zucchini and potatoes, tossing to coat in the butter and oil before adding chicken stock (start with 6 cups), 1 teaspoon salt, and black pepper. Bring to boil and reduce to a simmer, cooking for 30 minutes, or until potatoes are tender and easily pierced with a fork. Let cool before blending; you can do so with an immersion blender, or by scooping mixture into a blender (filling about half way). I prefer to blend so the mixture is silky smooth. Taste for seasoning and assess the consistency. Just right, or too thick? Add some splashes of chicken stock if it’s too thick. Stir in cream and allow to chill fully before serving.
Prior to serving, taste for seasoning again (cold food may need a bit more salt to brighten and balance the flavors). Once ladled into bowls and ready to serve, garnish chilled soup with minced herbs, croutons, and thinly sliced zucchini (flaky sea salt or a drizzle of olive oil wouldn’t hurt either).
Notes:
- This isn’t really a crouton recipe, but my go-to method is to tear up some bread (I like the torn look, it has better texture) into a small to medium bowl (you want about 1.5 cups of torn up bread), and drizzle with several tablespoons olive oil and toss until evenly coated. Season generously with kosher salt, and transfer to a sauté pan, cooking over medium heat, tossing often, for about 8 minutes until evenly toasted, golden brown, and crispy.
- Any soft herb will work well minced as garnish. Parsley is my go-to, but chives, mint, basil, maybe even tarragon, would all be nice.
