Chilled Cucumber Vichyssoise

"This recipe came from Recipelink.com, submitted by Gladys/PR. I had to share this one, it's so good on a hot summer night!"
 
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Ready In:
3hrs 30mins
Ingredients:
10
Serves:
8-10
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ingredients

  • 5 cups chicken stock
  • 3 cups potatoes, peeled and sliced
  • 2 tablespoons butter
  • 3 cups leeks, white bulbs sliced, no green
  • 1 onion, sliced
  • 1 cucumber, large, peeled, seeded, and sliced
  • 1 12 cups heavy cream
  • 14 teaspoon nutmeg
  • 3 tablespoons chives, minced
  • salt and pepper
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directions

  • Pour stock into large saucepan, add potatoes and bring to a boil.
  • Reduce the heat, cover and simmer for 20 minutes, or until the potatoes are tender.
  • Heat the butter in a skillet, add leeks and onion and saute over low heat for 5 minutes.
  • Either use an immersion blender after adding leek mixture to the liquids or in batches, combine vegetables and stock in the processor, add cucumbers and puree.
  • Pour mixture into large bowl.
  • Stir in cream, add nutmeg, salt and pepper, stir and chill for a couple of hours.
  • Serve in soup bowls or wine glasses garnished with minced chives.

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RECIPE SUBMITTED BY

Realtor in both Louisiana and Mississippi Cooking destresses me.
 
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