Cucumber Vichyssoise


1 Tbsp butter
3 leeks (white and pale green parts only), sliced
2¼ cups water
1 medium russet potato, peeled, cut into 1-inch cubes
½ cup heavy cream
1 medium cucumber, peeled, seeded, cut into ½-inch cubes
½ cup chopped fresh chives
¼ cup chopped fresh dill
Salt and white pepper
Fresh chives and diced cucumber for garnish

Preparation:  Serves 4
Melt butter in medium saucepan over medium heat. Add leeks; sauté just until soft but not yet brown, about 5 minutes. Add water 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 purée. Add cream and blend until smooth. Transfer to large bowl.

Combine cucumber, chives, dill and remaining cooking liquid in blender; purée until smooth. Mix into leek purée. Season with salt and white pepper. Chill, at least 4 hours.

Stir soup and ladle into bowls. Garnish with chives and diced cucumber.

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