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


Recipe Summary test

11 cups


Ingredient Checklist


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.

  • 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.