Zucchini Vichyssoise

It’s summertime in California so that means….zucchini in the CSA boxes. Lots and lots of zucchini. Yes there are a million things you can do with zucchini and they don’t all involve a spiralizer (insert snarky eye-rolling here),

I hate all of them. I have, in the past, grilled it, made ratatouille, made “noodles” for spaghetti (not with a spiralizer, but with a chef’s knife), made a gratin, …. the list goes on. I know I should like zucchini…as Husband J says it’s basically just a receptacle for whatever seasonings you’re going to use. It’s healthy, it’s cheap, it’s easy to grow, but I just can’t do it.

Except for this recipe:

 

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Ina Garten’s Zucchini Vichyssoise from Barefoot in Paris

This actually makes me look forward to getting zucchini. It’s really a very easy recipe and there’s wiggle room for ingredients. (In one of Ina Garten’s book’s prefaces there’s a note about following recipes to the letter – ingredients measurements, etc. – and that’s great if you’re so inclined. I’m not. Strangely enough, the only recipe that I’ve ever had go horribly wrong was one I did strictly adhere to…so I’m going to keep on keeping on the way I do.)

It’s a classic vichyssoise – leeks, potatoes, cream- but with zucchini thrown in. Sometimes, in fact, I don’t even use leeks. If I’ve gotten an onion in my CSA box, or one sitting around, I use that. Spring onions are nice to use when they’re in season.  I will vary the proportions of vegetables depending upon what I feel like.

One addition that I feel is vital is thyme….a lot of thyme.  It really just makes this recipe. Of course, I use thyme in almost everything, but sometimes it works better than others. This works. Unfortunately, it might work too well – I count on leftovers for my lunches and there wasn’t much left. Luckily, I can count on more zucchini for at least another month, so I see more vichyssoise in my future.

 

 

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