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Arugula-Zucchini Vichyssoise

  • 25 m
  • 45 m
Annie Peterson
“This version of the French potato-and-leek soup is whisper-light and a lovely green color because we swap zucchini for the potatoes. Serve chilled or hot.”


    • 1 tablespoon extra-virgin olive oil
    • 1 tablespoon butter
    • 2 large leeks, white and pale green parts only, halved lengthwise, rinsed and thinly sliced
    • 2 cloves garlic, minced
    • 6 cups low-sodium chicken broth
    • 4 cups chopped zucchini
    • ¾ teaspoon salt
    • ¼ teaspoon ground pepper
    • 10 cups baby arugula
    • ½ cup chopped fresh parsley
    • 2 tablespoons lemon juice


  • 1 Heat oil and butter in a large pot over medium heat. Add leeks and garlic. Cook, stirring, until softened but not browned, about 3 minutes. Stir in broth, zucchini, salt and pepper. Bring to a boil. Reduce heat, cover and simmer until the zucchini is tender, about 15 minutes. Remove from heat. Stir in arugula and let stand 5 minutes.
  • 2 Puree the soup in the pot with an immersion blender or in batches in a regular blender. Stir in parsley and lemon juice. Serve warm or at room temperature.
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