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!