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Cucumber-Buttermilk Vichyssoise V1

By

Garnish w/ Imagination i.e.
Thinly sliced cucumber, radish, Chopped Chive, Chopped Cilantro,
Chopped Flat leaf Parsley Broiler Crisped Prosciutto, Lobster meat, Crab Meat, Smoked Trout......

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Rate this recipe 4.7/5 (3 Votes)

Ingredients

  • 1 tsp olive oil
  • 1/2 cup vidalia (chopped, sweet onion)
  • 1 garlic cloves (minced)
  • 3 1/4 cups english cucumber (chopped seeded peeled)
  • 1 1/2 cups baking potato (cubed peeled)
  • 21 ozs chicken broth (divided)
  • 1 1/2 cups buttermilk
  • 1/2 tbsp fresh lemon juice
  • 1/4 tsp salt
  • 1/8 tsp white pepper

Details

Servings 6

Preparation

Step 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.

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.

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.

Add remaining 1 can chicken broth, buttermilk, juice, salt, and pepper to cooled potato mixture, stirring well. Cover and chill.

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