Cucumber-Buttermilk Vichyssoise

Cucumber-Buttermilk Vichyssoise
Photo by Randy Mayor

Ingredients

  • 3 (14-ounce) cans fat-free, less-sodium chicken broth, divided
  • 1 tablespoon fresh lemon juice
  • 3 (14-ounce) cans fat-free, less-sodium chicken broth, divided
  • ¼ teaspoon white pepper
  • ½ teaspoon salt
  • 3 cups cubed peeled baking potato (about 1 1/4 pounds)
  • 3 cups buttermilk
  • + 15 more ingredients
    • 1 cup chopped Vidalia or other sweet onion
    • 1 tablespoon fresh lemon juice
    • 2 teaspoons olive oil
    • 6 ½ cups chopped seeded peeled English cucumber (about 3)
    • Thinly sliced cucumber
    • 2 garlic cloves, minced
    • ¼ teaspoon white pepper
    • ½ teaspoon salt
    • 3 cups cubed peeled baking potato (about 1 1/4 pounds)
    • 3 cups buttermilk
    • 1 cup chopped Vidalia or other sweet onion
    • 2 teaspoons olive oil
    • 6 ½ cups chopped seeded peeled English cucumber (about 3)
    • Thinly sliced cucumber
    • 2 garlic cloves, minced

Heat oil in a large Dutch oven over medium heat. Add onion and garlic to pan; cook 8 minutes or until onion is tender, stirring occasionally. Add chopped cucumber, potato, and 2 cans broth to pan; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until potato is very tender, stirring ...

View full recipe at My Recipes

Comments


Best Wine Deals

See More Deals »






Snooth Media Network