Our version of this French classic adds cucumber and buttermilk to the familiar potato soup. Prepare it in advance, and refrigerate or freeze. It will keep frozen for up to a month, but you'll need to puree it again after it's thawed.
2 teaspoons olive oil
1 cup chopped Vidalia or other sweet onion
2 garlic cloves, minced
6 1/2 cups chopped seeded peeled English cucumber (about 3)
Heat oil in a large Dutch oven over medium heat. Add onion and garlic to pan; cook 8 minutes or until onion is tender, stirring occasionally.
Add chopped cucumber, potato, and 2 cans broth to pan; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until potato is very tender, stirring occasionally.
Place one-third of potato mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure twice with remaining potato mixture. Cool.
Add remaining 1 can chicken broth, buttermilk, juice, salt, and pepper to cooled potato mixture, stirring well. Cover and chill. Garnish with thinly sliced cucumber.
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I made this a few nights ago and served it warm and garnished with dried dill, as an accompaniment to CL Open-faced Sandwiches with Ricotta, Arugula and Fried Egg (May 2010). Although we weren't impressed I waited to review it until it was thoroughly chilled. We ate it again tonight and it really wasn't much better the second time. I can taste the cucumber but it needs "something" - some fresh dill or chives mixed in, as another reviewer suggested, or mayby simply some salt. I might make this again if I find myself with an overabundance of cucumbers, but it's not at the top of my list.
My husband is a vichyssoise fan. I make it for him JUST ONCE a year due to the fat/calorie content. I was very skeptical that he would go for this version. To my surprise he loved it so much he doesn't care if I ever make the real think again. Everyone I have served it to raves. I top with dill and chives and sometimes shrimp! FABULOUS
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