Vichyssoise VISH-ees-WAHZ; French pronunciation: [vi.ʃi.swaz]) is a thick soup made of boiled and puréed Leeks, Onions, Potatoes, Cream and Chicken Stock. It is traditionally served cold but it can be eaten hot. (Source: wikipedia)
This is one of my favourite recipes to enjoy on a hot summer afternoon. I first had this soup in the Maldives years back. It was on the restaurant menu of the resort we lived in and I could never get enough of it as the weather was hot throughout the year and cold lunches were a norm.
Since I wanted to make a vegetarian Zucchini Vichyssoise, I altered the traditional recipe and replaced cream with milk and used vegetable stock instead of chicken stock. I also added Zucchini and Spinach to my recipe.
Before serving I topped the soup with a drizzle of garlic Olive Oil and tempura fried Zucchini Flowers.
Do tag me on Instagram @supaintsonplates #supaintsonplates if you try my recipe. I would love to hear from you.
COCONUT & ZUCCHINI VICHYSSOISE
Ingredients
- 1 Onion finely chopped
- 7-8 Cloves of Garlic finely chopped
- 1 tbsp Olive Oil
- 1 Potato diced
- 1 Cup Zucchini diced
- 1/2 Cup Baby Spinach
- 3 Cups Vegetable Stock
- 2 Cups Coconut Milk
- 1 Cup Leeks chopped
- Salt to taste
- Black Pepper to taste
To Garnish:
- 2 Zucchini flowers
- 1 tbsp Tempura flour
- 1 Cup Vegetable Oil
- 1 tsp Almond flakes
- 2 tsp Olive Oil
- Salt to taste
Instructions
- Add Olive Oil to a pot and heat on medium heat
- Add Onions and Garlic and sautee until translucent
- Add leeks and sautee for 3-4 minutes
- Add Zucchini and sautee for another 2-3 minutes
- Add the Potatoes, Salt, Pepper and Vegetable Stock
- Cover and cook for 12-15 minutes or until the potatoes are cooked through
- Remove the pot from the stove, add the spinach leaves and stir for a minute until they wilt. Blend the Soup with a hand blender
- Add Coconut Cream, transfer the pot back to the stove and bring to a gentle simmer
To prepare the Garnish:
- Add the tempura flour to a bowl along with salt and enough water to make a pancake like batter
- Heat Vegetable Oil in a wok until medium hot
- Coat the Zucchini flowers in the batter, add to the Oil and cook until crisp
- Transfer to a plate lined with paper towel
- Transfer the Soup to a serving dish
- Top with Olive Oil, fried Zucchini flowers and almond slivers
