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Cucumber Vichyssoise with Mint Cream

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


  • 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

  1. 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.

  2. 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.

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

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