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

Recipe by Southern Living October 1998

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Recipe Summary

Yield:
11 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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