A refreshing cucumber and
potato soup, served chilled.
Cucumber
Vichyssoise
- 2 potatoes, peeled and
diced
1 cup white wine
1 cup chicken broth
2 cucumbers, peeled
2 1/2 cups half-and-half
2 teaspoons minced onions
1 teaspoon salt
1/8 teaspoon pepper
- Cook peeled potatoes in
white wine and chicken broth, uncovered, for 15 minutes. Cover
and continue cooking the potatoes until tender; set aside covered.
- Meanwhile, puree peeled
cucumbers in a blender and transfer to a large bowl.
- Puree the potato, broth,
and wine mixture. Combine with the cucumber puree. Stir in half-and-half,
minced onion, salt, and pepper; stir until smooth. Serve chilled.
Makes 6 servings.
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