Zucchini Potato Soup From The Farmer’s Market Cookbook.
Zucchini Potato Soup is the first recipe we made from Southern Living’s Farmer’s Market Cookbook. We got all ingredients (except Bacon) from the Corona Del Mar Farmer’s Market, since that’s what it’s all about.
We made Chicken Stock from a leftover Rotisserie Chicken, a leftover piece of El Pollo Loco Chicken and a leftover piece of Boston Market Chicken — We just so happened to have all on hand, ha. It turned out great and made the Zucchini Potato Soup more flavorful.
Overall, the Soup was good and easy to make. The recipe is pictured below, if you can see it. We added a little Lemon Juice to the Soup, and Sour Cream as a garnish to go with the yummy Bacon on top. Since the recipe was inspired by Vichyssoise, it’s to be served cold. My friend loves it that way, but I prefer it warm. This Soup is flexible that way.
The recipe is well written, like many we’ve read in this Cookbook — In other words, the order of instructions make sense for optimum freshness and flavor. However, whenever sauteing Onions with Garlic, we always caramelize the Onions and add the Garlic at the very end, no matter what the recipe states, because we think it ultimately creates the best flavor.
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