Cucumber Cups With Vichyssoise Recipes

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CHILLED CUCUMBER VICHYSSOISE



Chilled Cucumber Vichyssoise image

This recipe came from Recipelink.com, submitted by Gladys/PR. I had to share this one, it's so good on a hot summer night!

Provided by Penny Stettinius

Categories     Potato

Time 3h30m

Yield 8-10 serving(s)

Number Of Ingredients 10

5 cups chicken stock
3 cups potatoes, peeled and sliced
2 tablespoons butter
3 cups leeks, white bulbs sliced, no green
1 onion, sliced
1 cucumber, large, peeled, seeded, and sliced
1 1/2 cups heavy cream
1/4 teaspoon nutmeg
3 tablespoons chives, minced
salt and pepper

Steps:

  • Pour stock into large saucepan, add potatoes and bring to a boil.
  • Reduce the heat, cover and simmer for 20 minutes, or until the potatoes are tender.
  • Heat the butter in a skillet, add leeks and onion and saute over low heat for 5 minutes.
  • Either use an immersion blender after adding leek mixture to the liquids or in batches, combine vegetables and stock in the processor, add cucumbers and puree.
  • Pour mixture into large bowl.
  • Stir in cream, add nutmeg, salt and pepper, stir and chill for a couple of hours.
  • Serve in soup bowls or wine glasses garnished with minced chives.

Nutrition Facts : Calories 309.2, Fat 21.4, SaturatedFat 12.7, Cholesterol 73.3, Sodium 263.2, Carbohydrate 23.9, Fiber 2.3, Sugar 5.4, Protein 6.8

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