Zucchini vichyssoise from Barefoot In Paris: Easy French Food You Can Make At Home (page 87) by Ina Garten

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on February 22, 2020

    I made the soup a day ahead and chilled it before pureeing. I accidentally simmered it for an hour, so had to add a whole extra quart of chicken broth. Pureed in a blender instead of a food mill, it turned out a bit gluey, but with extra broth the texture was okay. Next time I would peel the potatoes first for ease and maybe use russet potatoes. The flavor was good warm or cold.

  • Delys77 on October 26, 2011

    Good simple soup but don't freeze as it has way too much potato

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Reviews about this recipe

  • Lisa is Cooking

    ...so smooth and delicious just as it was. The mild zucchini complemented the potatoes and leeks nicely, and the consistency was perfect.

    Full review
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