Cucumber Vichyssoise Recipe

Summary

CuisineCourse
MethodDish
Main Ingredient

Ingredients

 Minced green onions and top3 Tablespoon
 Minced onion3 Tablespoon
 Minced shallots1 Tablespoon
 Minced celery1⁄2 Cup (8 tbs)
 Minced fresh parsley3⁄4 Cup (12 tbs)
 Butter2 Tablespoon
 Chicken stock3 Cup (48 tbs) (Brown Stock)
 Diced potatoes3 Cup (48 tbs)
 Finely chopped watercress1⁄4 Cup (4 tbs) (Minced)
 Thyme sprig1 Small
 Sour cream2 Cup (32 tbs)
 Salt1⁄4 Teaspoon
 Tabasco sauce2 Drop
 Cucumber1 Large, peeled, seeded and coarsely grated
 Half-and-half2 Tablespoon
 Paprika1 Teaspoon
 Minced chives1 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 1989 Calories from Fat 1132

% Daily Value*

Total Fat 129 g198%

Saturated Fat 73.1 g365.6%

Trans Fat 0 g

Cholesterol 336.4 mg

Sodium 2043.1 mg85.1%

Total Carbohydrates 166 g55.3%

Dietary Fiber 13.3 g53.2%

Sugars 35.7 g

Protein 41 g81.9%

Vitamin A 206% Vitamin C 124.9%

Calcium 74.9% Iron 58.3%

*Based on a 2000 Calorie diet

Directions

Cook green onions, onion, shallots, celery and parsley in butter, covered, until vegetables are soft but not brown.
Add stock, potatoes, watercress and thyme.
Cover, bring to boil, lower heat and simmer until potatoes are soft.
Puree, cool and blend in sour cream, seasonings and cucumber.
Chill.
Adjust seasonings and thin with cream, if needed.
Sprinkle with paprika and chives.
Quantcast