- 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
How to Make It
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.