Cucumber Vichyssoise Soup
Cucumber Vichyssoise Soup is an moderately easy dinner. Made with 3 c. diced, unpeeled cucumbers, 1 1/2 c. sliced leeks (white part only), 1/2 c. fresh parsley, chopped, 1/4 c. oleo and 1 c. diced potatoes, this recipe delivers authentic, satisfying flavors. Bursting with flavor in every bite.
π Recipe adapted from RecipeNLG-Full
In a saucepan, saute cucumbers and leeks in oleo until tender, but not brown.
Stir in potatoes, chicken stock and parsley.
Bring to a boil.
Reduce heat, cover and simmer until vegetables are tender.
In a blender or food processor, purΓ©e soup in two batches.
Stir in cream, salt and pepper.
Refrigerate until thoroughly chilled.
Garnish with chives before serving.
Serves 8.
π· Perfect Pairings
Complete your meal with these
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