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 flavor of cucumber.

Preparation Time:

Cooking Time:

Servings: 6

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Ingredients

  • 1/4 cup (50 mL) butter
  • 1/2 cup (125 mL) chopped onion
  • 3 cups (750 mL) chicken broth
  • 2 medium potatoes, peeled and chopped
  • 1 large Ontario Greenhouse Cucumber, coarsely chopped
  • Salt and pepper
  • 1/2 cup (125 mL) light cream
  • Chopped chives or green onions

Instructions

Melt butter in large frypan; 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: 11.0 grams
  • Carbohydrates: 11.0 grams
  • Calories: 161