Cucumber Vichyssoise

The traditional version of vichyssoise is a delicious cold soup created by a very famous French chef at The Ritz Carlton Hotel in New York City. This updated version adds the fresh flavour of cucumber.

Preparation time

15 minutes

Ready in

35 minutes

Cooking Time:

Makes

6 servings

Cook Mode

(prevents screen from going dark)

Ingredients

  • 1/4 cup (50 mL) butter
  • 1/2 cup (125 mL) chopped Ontario Onion
  • 3 cups (750 mL) chicken broth
  • 2 medium Ontario Potatoes, peeled and chopped
  • 1 large Ontario Greenhouse Cucumber, coarsely chopped
  • Salt and pepper
  • 1/2 cup (125 mL) light Ontario Cream
  • Chopped fresh Ontario Chives

Instructions

Melt butter in large skillet; add onion and cook about 5 minutes until softened. Add chicken broth and potatoes; cook, covered, about 15 minutes until potato is tender. Cool slightly; purée along with cucumber in blender in several small batches until smooth. Season to taste with salt and pepper. Refrigerate until well chilled; add cream. Serve sprinkled with chives.

Nutritional Information

  • Protein: 4.5 grams
  • Fat: 11 grams
  • Carbohydrates: 11 grams
  • Calories: 161