Chilled Cucumber Vichyssoise

Total Time: 3 hrs 30 mins Preparation Time: 30 mins Cook Time: 3 hrs

Ingredients

• Servings: 8
• 5 cups chicken stock
• 3 cups potatoes, peeled and sliced
• 2 tablespoons butter
• 3 cups leeks, bulbs sliced, no green
• 1 onion, sliced
• 1 cucumber, large, peeled, seeded, and sliced
• 1 1/2 cups heavy cream
• 1/4 teaspoon nutmeg
• 3 tablespoons chives, minced
• salt and pepper

Recipe

• 1 pour stock into large saucepan, add potatoes and bring to a boil.
• 2 reduce the heat, cover and simmer for 20 minutes, or until the potatoes are tender.
• 3 heat the butter in a skillet, add leeks and onion and saute over low heat for 5 minutes.
• 4 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.
• 5 pour mixture into large bowl.
• 6 stir in cream, add nutmeg, salt and pepper, stir and chill for a couple of hours.
• 7 serve in soup bowls or wine glasses garnished with minced chives.