Cucumber-Buttermilk Vichyssoise |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
|
Our version of this French classic adds cucumber and buttermilk to the familiar potato soup. Prepare it in advance, and refrigerate or freeze. It will keep frozen for up to a month, but you'll need to puree it again after it's thawed. 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 |
Directions:
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.
|
|