Cucumber-Buttermilk Vichyssoise

  • detailaddict Posted: 05/21/10
    Worthy of a Special Occasion

    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.

  • GrandmaKY Posted: 06/28/09
    Worthy of a Special Occasion

    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

  • kimmer99 Posted: 08/22/10
    Worthy of a Special Occasion

    Had a glut of cucumbers from the garden and a bunch of assorted potatoes from our CSA so this fit the bill nicely. Like another reviewer suggested we also garnished with chives. A definite make again.

  • cynthiainaiken Posted: 04/25/11
    Worthy of a Special Occasion

    I agree that this recipe needs "something". I added a couple of teaspoons of pickle juice and dill. Adding those pumped it up. Love it!

  • Vicuska Posted: 07/15/13
    Worthy of a Special Occasion

    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.


More From Cooking Light