Chive and Cucumber Vichyssoise
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 1 tablespoon butter
- 1/2 cup whipping cream
- Carbohydrate 13 g(4%)
- Cholesterol 41 mg(14%)
- Fat 12 g(19%)
- Fiber 1 g(5%)
- Protein 2 g(5%)
- Saturated Fat 8 g(38%)
- Sodium 546 mg(23%)
- Calories 165
Preparation 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. Stir soup and ladle into bowls. Garnish with radishes, if desired.
Preparation 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. Stir soup and ladle into bowls. Garnish with radishes, if desired.
