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Cucumber Vichyssoise
Makes 6 servings
*2 large potatoes, peeled and cut into quarters
*3 leeks, white parts only, cleaned and chopped
*2 cucumbers, peeled, seeded and sliced
*4 cups chicken broth
*1/2 cup half 'n half
*2 teaspoons fresh lemon juice
*2 tablespoons fresh chives, chopped
*Salt and white pepper to taste
*2 Roma or plum tomatoes, seeded and finely chopped, for garnish
1Place potatoes, leeks and cucumbers in a large saucepan or stockpot and add chicken broth. Bring to boil, reduce heat to medium and cook about 20 minutes or until vegetables are soft. Remove from heat and cool.
2Place half the mixture in a blender and puree until smooth. Repeat with remaining mixture. Return to saucepan and add half 'n half, lemon juice, chives and salt and pepper. Stir to combine. Chill in the refrigerator for at least 4 hours.
3When ready to serve, divide among chilled soup bowls and garnish with chopped tomatoes in the center.
  • Peel cucumbers, cut in half lengthwise and use a spoon to remove seeds.