Cucumber Vichyssoise with Mint Cream |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 11 |
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None of your guests will believe the only cream in this smooth soup is the mint whipped cream topping. Ingredients:
1 garlic clove, minced |
1 small onion, diced |
1 medium leek, chopped |
1 tablespoon olive oil |
4 cucumbers, peeled, seeded, and chopped |
2 medium-size baking potatoes, peeled and cubed |
2 quarts chicken broth |
1/2 teaspoon salt |
3/4 teaspoon pepper |
1/2 cup whipping cream |
1 tablespoon chopped fresh mint |
Directions:
1. Saute first 3 ingredients in hot oil in a Dutch oven until tender. Add cucumber and next 4 ingredients; bring to a boil. Reduce heat, and simmer 20 minutes or until tender. Cool.
2. Process soup in batches in a blender or food processor until smooth, stopping to scrape down sides. Pour through a fine wire-mesh strainer into a bowl. Cover and chill at least 4 hours.
3. Beat whipping cream at medium speed with an electric mixer until soft peaks form; fold in chopped mint. Serve soup with mint whipped cream.
4. Note: Vichyssoise may be frozen up to 1 month. Thaw in refrigerator overnight.
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