Cucumber-Buttermilk Vichyssoise Recipe

Name: Cucumber-Buttermilk Vichyssoise
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons olive oil; 1 cup chopped Vidalia or other sweet onion; 2 garlic cloves, minced; 6 1/2 cups chopped seeded peeled English cucumber (about 3); 3 cups cubed peeled baking potato (about 1 1/4 pounds); 3 (14-ounce) cans fat-free, less-sodium chicken broth, divided; 3 cups buttermilk; 1 tablespoon fresh lemon juice; 1/2 teaspoon salt; 1/4 teaspoon white pepper; Thinly sliced cucumber

Servings: persons

2 teaspoons olive oil
1 cup chopped Vidalia or other sweet onion
2 garlic cloves, minced
6 1/2 cups chopped seeded peeled English cucumber (about 3)
3 cups cubed peeled baking potato (about 1 1/4 pounds)
3 (14-ounce) cans fat-free, less-sodium chicken broth, divided
3 cups buttermilk
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon white pepper
Thinly sliced cucumber

1
Heat oil in a large Dutch oven over medium heat. Add onion and garlic to pan; cook 8 minutes or until onion is tender, stirring occasionally.
2
Add chopped cucumber, potato, and 2 cans broth to pan; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until potato is very tender, stirring occasionally.
3
Place one-third of potato mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure twice with remaining potato mixture. Cool.
4
Add remaining 1 can chicken broth, buttermilk, juice, salt, and pepper to cooled potato mixture, stirring well. Cover and chill. Garnish with thinly sliced cucumber.
5
MyRecipes is working with
6
, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit
7
.

1667

kcal

Calories

143

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 2 teaspoons olive oil, 1 cup chopped Vidalia or other sweet onion, 2 garlic cloves, minced, 6 1/2 cups chopped seeded peeled English cucumber (about 3), and more.

Yes, Cucumber-Buttermilk Vichyssoise falls under the Soups & Stews 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.

Cucumber-Buttermilk Vichyssoise

How did you like this recipe?

Frequently Asked Questions