Yup, I’m looking for more ways to use my zucchini.  This soup is based upon Ina Garten’s, however, I’ve added thyme and lemon juice to make it a little more flavorful.  I like the soup both hot and cold so it actually works well year round.  I like the fact that it only has a little bit of cream in it but it has a very creamy texture.

Zucchini Vichyssoise

Serves 6

1 Tbls. unsalted butter
1 Tbls. good olive oil
5 cups chopped leeks, white and light green parts
4 cups chopped potatoes
3 cups chopped zucchini
1 1/2 quarts chicken stock
1 tsp. kosher salt
1/2 tsp. freshly ground pepper
2 tsps. dried thyme
2 Tbls. heavy cream
2 Tbls. lemon juice
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.  Puree the mixture either in a food processor, blender, with an immersion blender or a food mill.  Add the cream and lemon juice.  Serve either hot or cold with a garnish.