Cucumber And Lettuce Vichyssoise Recipe

Cooking Directions

• STEP 1.Peel and chop the cucumbers, lettuce, and potatoes.
• STEP 2.In a large pot, melt butter and saut茅 the onions until translucent.
• STEP 3.Add the chopped vegetables and cook for a few minutes.
• STEP 4.Pour in the vegetable broth and bring to a boil.
• STEP 5.Reduce heat and simmer until the vegetables are tender.
• STEP 6.Using an immersion blender, puree the soup until smooth.
• STEP 7.Stir in the heavy cream and season with salt and pepper.
• STEP 8.Chill the soup in the refrigerator for at least 2 hours.
• STEP 9.Serve the chilled soup in bowls, garnished with fresh herbs and a drizzle of olive oil.

Cooking Tips

• For a smoother texture, strain the soup through a fine mesh sieve before chilling.
• If you prefer a thinner consistency, add more vegetable broth or water.
• Garnish the soup with a dollop of sour cream or Greek yogurt for added creaminess.
• To make it a heartier meal, serve the soup with crusty bread or a side salad.

Storage and Serving

• Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
• Before serving, give the soup a good stir as it may separate slightly when chilled.
• For a refreshing twist, serve the soup with a squeeze of lemon juice or a sprinkle of fresh dill.