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Cucumber Vichyssoise

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Ingredients
  Minced green onions and top 3 Tablespoon
  Minced onion 3 Tablespoon
  Minced shallots 1 Tablespoon
  Minced celery 1⁄2 Cup (8 tbs)
  Minced fresh parsley 3⁄4 Cup (12 tbs)
  Butter 2 Tablespoon
  Chicken stock 3 Cup (48 tbs) (Brown Stock)
  Diced potatoes 3 Cup (48 tbs)
  Finely chopped watercress 1⁄4 Cup (4 tbs) (Minced)
  Thyme sprig 1 Small
  Sour cream 2 Cup (32 tbs)
  Salt 1⁄4 Teaspoon
  Tabasco sauce 2 Drop
  Cucumber 1 Large, peeled, seeded and coarsely grated
  Half-and-half 2 Tablespoon
  Paprika 1 Teaspoon
  Minced chives 1 Tablespoon
Directions

Cook green onions, onion, shallots, celery and parsley in butter, covered, until vegetables are soft but not brown.
Add stock, potatoes, watercress and thyme.
Cover, bring to boil, lower heat and simmer until potatoes are soft.
Puree, cool and blend in sour cream, seasonings and cucumber.
Chill.
Adjust seasonings and thin with cream, if needed.
Sprinkle with paprika and chives.

Recipe Summary

Cuisine: 
French
Course: 
Appetizer
Method: 
Chilling
Dish: 
Soup
Ingredient: 
Vegetable

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Average: 4.4 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1989 Calories from Fat 1132

% Daily Value*

Total Fat 129 g198%

Saturated Fat 73.1 g365.6%

Trans Fat 0 g

Cholesterol 336.4 mg112.1%

Sodium 2043.1 mg85.1%

Total Carbohydrates 166 g55.3%

Dietary Fiber 13.3 g53.2%

Sugars 35.7 g

Protein 41 g81.9%

Vitamin A 206% Vitamin C 124.9%

Calcium 74.9% Iron 58.3%

*Based on a 2000 Calorie diet

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Cucumber Vichyssoise Recipe