Cold Zucchini & Leek Soup

Consider this a summer spin on vichyssoise, swapping in garden zucchini and loading it up with herbs.

Leeks, onion, scallions, and garlic get sauteed with zucchini and potatoes, then simmered in chicken stock with a fragrant bouquet of marjoram, thyme, rosemary, and savory.

Puree the whole thing smooth, stir in cream and a dash of Worcestershire for savory depth, and chill until ice cold.

A shower of fresh chives on top and you’ve got one of the most elegant ways to use up a summer zucchini haul.

Variations

• Lighter version: Swap heavy cream for half-and-half or stir in Greek yogurt after chilling for a tangier, lower-fat finish.
• Vegan friendly: Use vegetable broth, skip the butter and cream, and blend in a ripe avocado for creaminess instead.

Kitchen Tips

• Use only the white parts of the leeks and wash them thoroughly. Sand trapped between layers is the fastest way to ruin a silky soup.
• The potatoes do double duty as thickener and body. Don’t skip them even if you’re trying to keep things light.
• If the soup is too thick after chilling, thin with a splash of cold chicken broth rather than more cream to keep the flavor balanced.