This is the perfect time of year to make this soup. Zucchinis and squashes are almost too abundant (if there can be such a thing), and this remains one of our absolute favorite soups ever. All credit to Ina Garten, the queen of taking fresh ingredients and making simple yet beautiful recipes from them. I like to use yellow summer squash in this recipe — I think it makes the soup a bit sweeter, and it blends nicely with the leeks and zucchini. A really nice soup for a weeknight.

Zucchini Vichyssoise

adapted from Ina Garten, Barefoot in Paris

Note: serves 5-6 people. If you are wary of cream for health reasons, I have made the soup without it, and it remains delicious.

Ingredients:

• 1 Tbsp. unsalted butter
• 1 Tbsp. extra virgin olive oil
• 5 cups chopped leeks, white and light green parts (4-8 leeks)
• 1 and 1/2 cups chopped zucchini (about 2 small zucchini)
• 1 and 1/2  cups chopped yellow summer squash (about 2)
• 4 cups chopped and peeled Yukon Gold potatoes (or any boiling potato)
• 6-8 cups chicken stock (I use Better Than Bullion base)
• 1 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper
• 2 Tbsp. half and half cream or heavy cream
• optional: chives or julienned zucchini/squash for garnish

Preparation:

1. Heat the butter and oil in a large stockpot, add the leeks, and sauté over medium-low heat for 5 minutes.
2. Add the potatoes, zucchini, summer squash, chicken stock, salt, and pepper; bring to a boil; then lower the heat and simmer for 30 minutes, or until vegetables are very tender.
3. Cool for a few minutes and then process through a food mill fitted with the medium disc or a food processor. Add the cream and season with salt and pepper to taste.
4. Serve either cold or hot, and garnish, if you want to be fancy-pants, with chopped chives or julienned zucchini and squash.