Cold Springtime Soup...Happy Easter!

So I have many times watched the Barefoot Contessa make this sexy-sounding french soup but have never been able to take the challenge and make it. That is, until my good friend Amanda called me up to invite me to Easter lunch and asked me to make "an appetizer or starter, ohh, maybe a cold soup?" YES!! Finally, a reason to make this long-admired Zucchini Vichyssoise. I'll be honest, I was scared. Amanda is in fact, not only a good friend but an admired cook herself. This meant gametime and I'd better bring my A-game, even though I, in fact, had never made any cold soup, much less a french one that many might not be able to pronounce. A soup that was made by the grandmother of all cooks, Julia Child. I knew I'd better start early and see what I could accomplish.

Unfortunately, I had not recorded this episode of Barefoot on my TiVo, so I had to rely on the recipe online without the subtle hints and suggestions I usually find on her show. I was confused by the call for "boiling potatoes" which to me, could mean a variety of potatoes...russet, yukon, red. I am no potato expert, and I had russets on hand so I tried them. I also used the "stock in a box" I had on hand and was not at all pleased with the results. The soup was good, sure, but certainly not suitable for company. I considered abandoning the recipe all together but then decided to make a few tweaks and hit the jackpot! Here's what I did:

First, I knew the potatoes had to change and, since I was going to the farmer's market, I picked up some fresh red potatoes and even fresh zucchini. Second, I swung by a local soup and sandwich shop and begged them to let me purchase their homemade chicken soup, minus everything but the broth. I have two small children at home and making fresh stock on a whim was not feasible on a Saturday afternoon. Last, I bought extra leeks. I had a feeling the extra "leeky" flavor would produce better results. Now, from a scientific perspective, I am not certain which of these variable caused for the dramatic flavor difference, but my guess is the fresher ingredients, change of potato type, and homemade stock were the main highlights.

The first batch my husband gave a nod to and said "it's good," but this batch was met with "Whoa, that is excellent; it's in fact, perfect." Ahh, perfection. He knows me too well. Below is my final recipe, adapted from the Barefoot Contessa. I plan to serve it cold but you could certainly serve it hot.

Springtime Vichyssoise
Adapted from the Barefoot Contessa

Ingredients

• 1 tablespoon unsalted butter
• 1 tablespoon good olive oil
• 5 cups chopped leeks, white and light green parts only (5 to 8 leeks)
• 4 cups chopped unpeeled red potatoes (8 small)
• 3 cups chopped zucchini (2-3 zucchini)
• 1 1/2 quarts Homemade Chicken Stock
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons heavy cream (optional)
• Fresh chives for garnish

Directions

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 in a blender to reach desired consistency (for me, somewhere between a little chunky and completely pureed). Add the cream if desired and season to taste. Serve either cold or hot, garnished with chopped chives.