Cucumber Vichyssoise Soup Recipe

Name: Cucumber Vichyssoise Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 c. diced, unpeeled cucumbers; 1 1/2 c. sliced leeks (white part only); 1/2 c. fresh parsley, chopped; 1/4 c. oleo; 1 c. diced potatoes; 4 c. chicken stock; 1 c. heavy cream; 1 tsp. salt; dash of white pepper; 2 tsp. chives, snipped

Servings: persons

3 c. diced, unpeeled cucumbers
1 1/2 c. sliced leeks (white part only)
1/2 c. fresh parsley, chopped
1/4 c. oleo
1 c. diced potatoes
4 c. chicken stock
1 c. heavy cream
1 tsp. salt
dash of white pepper
2 tsp. chives, snipped

1
In a saucepan, saute cucumbers and leeks in oleo until tender, but not brown.
2
Stir in potatoes, chicken stock and parsley.
3
Bring to a boil.
4
Reduce heat, cover and simmer until vegetables are tender.
5
Cool.
6
In a blender or food processor, puree soup in two batches.
7
Stir in cream, salt and pepper.
8
Refrigerate until thoroughly chilled.
9
Garnish with chives before serving.

689

kcal

Calories

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.

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

You need 10 ingredients. The key ingredients include: 3 c. diced, unpeeled cucumbers, 1 1/2 c. sliced leeks (white part only), 1/2 c. fresh parsley, chopped, 1/4 c. oleo, and more.

Yes, Cucumber Vichyssoise Soup 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 Vichyssoise Soup

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