Zucchini Vichyssoise

Here are all the reasons I can think of that I am currently making a vichyssoise.

It’s simmering on Anna’s stove as I write.

1. It’s cold here in Chicago.

2. I’ve been reading Barefoot in Paris, which is the book in which this recipe is found, and it’s cheaper than actually going to Paris.

3. Leeks at whole foods. fresh, organic, beautifully stacked leeks, which of course you already know I love.

4. I am almost done with the teenager book, and while I am somewhat emboldened to be different from (apparently) every other parent in the good ol’ u.s. of a., I am also overwhelmed.  And just generally saddened about the life we have handed to our teens for them to navigate.  Mostly alone.

5. My van, which overheated as I exited on North Avenue off of I-355 in Illinois (just a few miles from my sister’s house), is still in the shop. And it won’t be ready for me to drive home tomorrow. Which means I will be stealing my sister’s car to get home to the rest of my family. Which makes me feel powerless. And stupid. And we’re not even going to go into how much it is going to cost when it is done.

And sooooo…soup.

It’s something I can do. It doesn’t bring me any closer to my baby, to a running vehicle, to a well-adjusted preteen or even to Paris.

But it is warm. (I prefer my Vichyssoise warm)

And it smells fabulous.

Zucchini Vichyssoise

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)

6 cups chicken stock

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

2 tablespoons heavy cream

Fresh chives or julienned zucchini, for garnish

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.


  1. May the soup heal and salve all wounds; Of heart and pride and of the unknown… Be safe coming home – you are missed!

  2. I’m so bummed to hear about your van, but i hope the extra day or so in chicago turns out to be a blessing in disguise! prayin’ for ya! 🙂 (and i’m sure that soup is/was yummy!!)

  3. This sounded so good the other day when I read it so I’m experimenting tonight for the first time with your precious leeks! It’ll be fun to try something new. I’m improvising a little but hopefully it will still work out. I’ll let you know the outcome! Thanks for the recipe!

  4. […] they are chopped up small and simmered in a soup. picky little ones will often more happily eat a soup that is pureed. you can buy bread at a local bakery to go with your soup or you can make baguettes from french […]

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