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Weekly CSA Recipe: Amaranth Greens and Zucchini Vichyssoise

A creamy spin on potato leek soup that can be eaten hot, cold, or anywhere in between.

June 23, 2017

Weekly CSA Recipe

It was 112º yesterday and I made soup. I had every creaky ceiling fan in my house on full blast and both dogs looked to be in a state of full-on comatose, but I made soup. As the red cast iron pot of local zucchini, new potatoes, leeks, amaranth greens, and stock simmered away on the stove, a few (okay, a lot) of glistening sweat beads formed at the base of my neck. It was at this point that I took a moment to reflect. Was I crazy? Thirty minutes and a few (okay, a lot) more sweat beads later, I tasted a spoonful of my creation: Amaranth Greens and Zucchini Vichyssoise (say that 5 times fast). My craziness, I determined, was fully justified.

I don’t know how to say vichyssoise, but I know what it is: a French potato leek soup that is traditionally served cold. So yes, you get kind of hot making Amaranth Greens and Zucchini Vichyssoise. But then you can enjoy it cold. Everything is a tradeoff in Baja Arizona (I’m looking at you, mild winter).

So, how does Amaranth Greens and Zucchini Vichyssoise differ from traditional vichyssoise (which I’m now giving you permission to call potato leek soup)? Not very much, actually. I added a large handful of mild Amaranth greens (which are a lot like spinach) and a few cups of diced zucchini from my Tucson CSA share to a pretty traditional vichyssoise recipe, excluded the cream because local new potatoes right now are the essence of creamy, blended it all up in my blender and got Amaranth Greens and Zucchini Vichyssoise. Or, “green potato leek soup with hidden veggies”, if you prefer.

Here’s what I recommend you do: Make a big pot of this Amaranth Greens and Zucchini Vichyssoise and get a little sweaty (call it your workout for the day). Then, allow it to cool, stick it in the fridge, and proceed to eat it cold for lunch and dinner for the next few days. A little sacrifice can really pay off here and there!

Amaranth Greens and Zucchini Vichyssoise
Print Recipe
Servings Prep Time
4 people 20 Minutes
Cook Time
35 Minutes
Servings Prep Time
4 people 20 Minutes
Cook Time
35 Minutes
Amaranth Greens and Zucchini Vichyssoise
Print Recipe
Servings Prep Time
4 people 20 Minutes
Cook Time
35 Minutes
Servings Prep Time
4 people 20 Minutes
Cook Time
35 Minutes
Ingredients
Servings: people
Instructions
  1. Heat olive oil and butter in a large soup pot over medium-low heat. Add the chopped leaks and sautée them, stirring frequently, for about 5 minutes or until the leeks are transluscent.
  2. Add the potatoes, zucchini, amaranth greens, vegetable stock, salt, pepper, and basil to the pot and stir.
  3. Bring the soup to a boil, then immediately reduce the heat to medium-low and allow it to simmer for 30 minutes, or until the potatoes are tender and cooked through.
  4. Remove the soup from the heat and allow it to cool.
  5. Spoon the soup into a blender and blend it on high until it is smooth and creamy. Serve with freshly cracked pepper and fresh basil leaves.
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Amaranth Greens and Zucchini Vichyssoise

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Amaranth Greens and Zucchini Vichyssoise
Print Recipe
Servings Prep Time
4 people 20 Minutes
Cook Time
35 Minutes
Servings Prep Time
4 people 20 Minutes
Cook Time
35 Minutes
Amaranth Greens and Zucchini Vichyssoise
Print Recipe
Servings Prep Time
4 people 20 Minutes
Cook Time
35 Minutes
Servings Prep Time
4 people 20 Minutes
Cook Time
35 Minutes
Ingredients
Servings: people
Instructions
  1. Heat olive oil and butter in a large soup pot over medium-low heat. Add the chopped leaks and sautée them, stirring frequently, for about 5 minutes or until the leeks are transluscent.
  2. Add the potatoes, zucchini, amaranth greens, vegetable stock, salt, pepper, and basil to the pot and stir.
  3. Bring the soup to a boil, then immediately reduce the heat to medium-low and allow it to simmer for 30 minutes, or until the potatoes are tender and cooked through.
  4. Remove the soup from the heat and allow it to cool.
  5. Spoon the soup into a blender and blend it on high until it is smooth and creamy. Serve with freshly cracked pepper and fresh basil leaves.
Share this Recipe
Powered byWP Ultimate Recipe






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Weekly CSA Recipe: Amaranth Greens and Zucchini Vichyssoise