Name: Chive and Cucumber Vichyssoise
Yield: Makes 4 servings
Ingredients: 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)

This variation on the classic chilled leek and potato soup includes a cucumber-chive puree, which adds a refreshing and flavorful twist.

Recipe information

Yield
Makes 4 servings

Ingredients

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)

Preparation

Step 1
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.
Step 2
Stir soup and ladle into bowls. Garnish with radishes, if desired.

TagsCold Soup Soup Soup/Stew Leek Root Vegetable Vegetable Russet Potato Potato Cucumber Chive Herbs & Spices Radish Dinner Vegetarian Nut Free Gluten Free Simmer Blender Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Recipe notes