Cucumber And Lettuce Vichyssoise Recipe

Cucumber and Lettuce Vichyssoise is a refreshing and creamy chilled soup that is perfect for hot summer days. This classic French dish combines the crispness of cucumbers with the delicate flavor of lettuce, all blended together with creamy potatoes and rich vegetable broth. The result is a light and velvety soup that is both satisfying and cooling. Serve it as a starter or a light lunch, garnished with fresh herbs and a drizzle of olive oil.

4.7
25 Rating -
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2hr total
2hr total
Cucumber And Lettuce Vichyssoise
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Ingredients for Cucumber And Lettuce Vichyssoise Recipe

  • 0.33 Cucumbers, Peeled And Chopped
  • 0.17 Head Of Lettuce, Chopped
  • 0.33 Potatoes, Peeled And Chopped
  • 0.17 Onion, Chopped
  • 0.67 cup Vegetable Broth
  • 0.33 tablespoon Butter
  • 0.08 cup Heavy Cream
  • As required Salt And Pepper To Taste
  • as needed Fresh Herbs And Olive Oil For Garnish

Directions: 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.
Nutrition
value
137
calories per serving
11 g Fat< 1 g Protein10 g Carbs2 g FiberOther

Current Totals

  • Fat
    11g
  • Protein
    < 1g
  • Carbs
    10g
  • Fiber
    2g

MacroNutrients

  • Carbs
    10g
  • Protein
    < 1g
  • Fiber
    2g

Fats

  • Fat
    11g

Vitamins & Minerals

  • Calcium
    25mg
  • Iron
    < 1mg
  • Vitamin A
    1347mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    17mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    7mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    13mg
  • Manganese
    < 1mg
  • Phosphorus
    22mg
  • Selenium
    < 1mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp