CHILLED CUCUMBER VICHYSSOISE

Chilled Cucumber Vichyssoise image

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