Cucumber And Lettuce Vichyssoise From 'River Cottag

Name: Cucumber And Lettuce Vichyssoise From 'River Cottage Veg'
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons (60g) butter; 2 leeks, trimmed (white and pale green parts only) and sliced, or 1 large onion, sliced; 1 large, starchy potato (about 8 ounces/250g), peeled and cut into large chunks; 1 quart vegetable stock; 2 cucumbers, peeled and cubed; 2 Little Gem or butterhead lettuces, shredded; 3 tablespoons heavy cream or creme fraiche; Sea salt and freshly ground black pepper; &nbsp; 1/4 cup (60ml) canola or olive oil; 4 slices of bread, crusts removed, cut into cubes; &nbsp; Chopped chives; Heavy cream or creme fraiche

Servings: persons

2 tablespoons (60g) butter
2 leeks, trimmed (white and pale green parts only) and sliced, or 1 large onion, sliced
1 large, starchy potato (about 8 ounces/250g), peeled and cut into large chunks
1 quart vegetable stock
2 cucumbers, peeled and cubed
2 Little Gem or butterhead lettuces, shredded
3 tablespoons heavy cream or creme fraiche
Sea salt and freshly ground black pepper
&nbsp
1/4 cup (60ml) canola or olive oil
4 slices of bread, crusts removed, cut into cubes
&nbsp
Chopped chives
Heavy cream or creme fraiche

1
Melt the butter in a large saucepan over medium-low heat. Add the leeks or onion, cover, and sweat gently for about 10 minutes, until soft. Add the potato and stock. Bring to a boil, then simmer for about 10 minutes, until the potato is almost cooked. Add the cubed cucumbers and shredded lettuce, return to a boil, and simmer for a further 4 minutes.
2
Scoop out the potato chunks and rub them through a sieve, run them through a food mill, or press them through a potato ricer into a large bowl (whizzing them in a blender would make the soup gluey). Puree the simmered mixture in a blender, add to the sieved potato, and stir well. Stir in the cream or creme fraiche and season with salt and pepper. Leave to cool completely, then chill for a couple of hours.
3
Meanwhile, make the croutons. Heat the oil in a frying pan over medium-high heat. Add the bread and fry, turning often, for a few minutes, until golden brown. Leave to cool.
4
Serve the chilled soup topped with a swirl of cream or creme fraiche, chopped chives, and croutons.

278

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons (60g) butter, 2 leeks, trimmed (white and pale green parts only) and sliced, or 1 large onion, sliced, 1 large, starchy potato (about 8 ounces/250g), peeled and cut into large chunks, 1 quart vegetable stock, and more.

Yes, Cucumber And Lettuce Vichyssoise From 'River Cottage Veg' falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cucumber And Lettuce Vichyssoise From 'River Cottage Veg'

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions