Cucumber And Chive Soup With Lemon And Dill Recipes

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CHIVE AND CUCUMBER VICHYSSOISE



Chive and Cucumber Vichyssoise image

Categories     Soup/Stew     Milk/Cream     Vegetarian     Cucumber     Spring     Chill     Chive     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 8

1 tablespoon butter
2 leeks (white and pale green parts only), sliced (about 2 cups)
2 1/4 cups canned vegetable broth
1 6-ounce russet potato, peeled, cut into 1-inch pieces
1/2 cup whipping cream
1 8-ounce cucumber, peeled, seeded, cut into 1/2-inch pieces (1 1/3 cups)
1 cup chopped fresh chives
2 large radishes, cut into matchstick-size strips (optional)

Steps:

  • Melt butter in heavy medium saucepan over medium heat. Add leeks; sauté just until soft but not yet brown, about 5 minutes. Add broth and potato. Simmer until potato is very tender, about 12 minutes. Using slotted spoon, transfer potato and leeks to blender. Add half of cooking liquid and blend to coarse puree. Add cream and blend, using on/off turns. Transfer to large bowl. Combine cucumber, chives and remaining cooking liquid in blender; puree until smooth. Mix into leek puree. Season with salt and pepper. Chill, at least 4 hours and up to 6 hours.
  • Stir soup and ladle into bowls. Garnish with radishes, if desired.

CUCUMBER AND CHIVE SOUP WITH LEMON AND DILL



Cucumber and Chive Soup With Lemon and Dill image

Quick and easy. Credit goes to Vegetarian Fast and Fancy by Renny Darling. This is a very simple and pure tasting soup. You may like to spice it up or vary the herbs with what you have on hand.

Provided by Chef Kate

Categories     Vegetable

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 9

3 medium cucumbers
1/3 cup chives, chopped
1 cup plain nonfat yogurt (plus more for garnish)
1 cup buttermilk (low or non-fat)
2 tablespoons lemon juice
1 teaspoon dried dill weed
1 pinch salt
1 tablespoon chives, chopped
1 tablespoon flat leaf parsley, minced

Steps:

  • Peel and halve lengthwise the cucumbers.
  • Scoop out the seeds with a spoon.
  • Finely chop cucumbers and drain in a colander; squeeze out any excess liquid.
  • In a large bowl, stir together cucumbers with the next six ingredients until blended; puree with stick blender ( or put it all in a blender).
  • Refrigerate until serving time.
  • Serve in glass bowls with a dollop of yogurt and a sprinkle of chopped chives and parsley.

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