Cucumber Vichyssoise with Mint Cream

Southern Living
None of your guests will believe the only cream in this smooth soup is the mint whipped cream topping.
11 cups


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1 garlic clove, minced
1 small onion, diced
1 medium leek, chopped
1 tablespoon olive oil
4 cucumbers, peeled, seeded, and chopped
2 medium-size baking potatoes, peeled and cubed
2 quarts chicken broth
1/2 teaspoon salt
3/4 teaspoon pepper
1/2 cup whipping cream
1 tablespoon chopped fresh mint


Saute first 3 ingredients in hot oil in a Dutch oven until tender. Add cucumber and next 4 ingredients; bring to a boil. Reduce heat, and simmer 20 minutes or until tender. Cool.

Process soup in batches in a blender or food processor until smooth, stopping to scrape down sides. Pour through a fine wire-mesh strainer into a bowl. Cover and chill at least 4 hours.

Beat whipping cream at medium speed with an electric mixer until soft peaks form; fold in chopped mint. Serve soup with mint whipped cream.

Note: Vichyssoise may be frozen up to 1 month. Thaw in refrigerator overnight.

Created date

October 2003