I followed the recipe, and I think it was good as it was written. I did not miss anything. Nice cold soup on a hot summer day.
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.
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- Calories: 100
- Calories from fat: 27%
- Fat: 3g
- Saturated fat: 1.4g
- Monounsaturated fat: 0.6g
- Polyunsaturated fat: 0.1g
- Protein: 4.4g
- Carbohydrate: 14.4g
- Fiber: 1.5g
- Cholesterol: 9mg
- Iron: 0.7mg
- Sodium: 331mg
- Calcium: 22mg
- 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)
- 3 cups cubed peeled baking potato (about 1 1/4 pounds)
- 3 (14-ounce) cans fat-free, less-sodium chicken broth, divided
- 3 cups buttermilk
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- Thinly sliced cucumber
- 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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