Chilled Cucumber Vichyssoise

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READY IN: 3hrs 30mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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