Cucumber Leek Vichyssoise
Sometimes cold soup is exactly what you’re craving, and this chilled cucumber-leek version delivers on taste and helping your body absorb nutrients extra easily. That’s what I call better liquid nutrition! Liquid nutrition is beneficial for better digestion and nutrient absorption. Are you a practitioner? Check out our all-in-one system to grow your business.
Ingredients
Ingredients
- 1 tablespoon butter
- 1/2 teaspoon chopped garlic or shallots
- 1/4 cup 1/4 large chopped onion
- 1 1/2 cups 2 large chopped leeks, white and light green parts
- 2 cups chicken stock
- 1/2 teaspoon salt
- 2 cups 2 large peeled, seeded and chopped cucumber
- 1/2 cup packed chopped fresh baby spinach
- 1 large russet potato peeled and thinly sliced
- 3/4 cup half and half
- Juice from 1/2 lemon
- Kosher salt
- Ground white pepper
- Garnish: thinly sliced radish chopped fresh chives
Instructions
Directions
- In a large skillet or sauté pan, melt butter over medium-low heat. Add garlic (or shallots), onion and leeks. Cook, stirring frequently, about 5 to 7 minutes or until soft and the leeks ar
- e just beginning to turn brown. Remove from heat. Set aside.
- In a large saucepan, bring chicken stock and salt to a boil over medium-high heat. Add cucumber, spinach and potato. Cover, reduce heat to low, and simmer about 10 to 15 minutes or until
- potatoes are tender. Remove from heat, uncover and cool for 15 minutes.
- Stir in leek mixture and half and half. Purée with an immersion blender or transfer to a blender in 2 batches and purée until smooth. Season to taste with lemon juice, salt and ground white
- pepper. Cover and chill for several hours. Adjust seasonings, as needed.
- Serve cold; garnish servings with thinly sliced radishes and chopped chives.
- Soup can be made up to 2 days ahead, covered and refrigerated.
Notes
Recipe Courtesy of Fresh Tastes from A Well-Seasoned Kitchen by Lee Clayton Roper