CUCUMBER CUPS WITH VICHYSSOISE
Vichyssoise is a classic French potato-and-leek soup. Hollowed-out cucumber cups hold just enough of the creamy puree for everyone to have a taste.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 2h
Yield Makes 15
Number Of Ingredients 11
Steps:
- Melt butter in a medium saucepan over medium heat. Add leeks and cook, stirring often, until tender, about 10 minutes. Add potatoes and stock. Season with salt. Simmer until potatoes are tender, about 30 minutes.
- Strain leek-potato mixture through a fine sieve, reserving liquid. Puree solids in a food mill or blender, adding reserved liquid as needed, just until smooth. Stir in remaining reserved liquid.
- Strain soup through sieve into a large bowl, and stir in half-and-half and nutmeg. Season with salt and white pepper. Refrigerate vichyssoise until chilled, about 1 hour.
- Meanwhile, hollow out cucumbers using a melon baller, leaving bottoms intact. Refrigerate, covered with a damp towel, until ready to use.
- Stir cream into chilled vichyssoise just before serving. Fill cucumber cups with vichyssoise and garnish with chives.
CHIVE AND CUCUMBER VICHYSSOISE
Categories Soup/Stew Milk/Cream Vegetarian Cucumber Spring Chill Chive Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Melt butter in heavy medium saucepan over medium heat. Add leeks; sauté just until soft but not yet brown, about 5 minutes. Add broth and potato. Simmer until potato is very tender, about 12 minutes. Using slotted spoon, transfer potato and leeks to blender. Add half of cooking liquid and blend to coarse puree. Add cream and blend, using on/off turns. Transfer to large bowl. Combine cucumber, chives and remaining cooking liquid in blender; puree until smooth. Mix into leek puree. Season with salt and pepper. Chill, at least 4 hours and up to 6 hours.
- Stir soup and ladle into bowls. Garnish with radishes, if desired.
VICHYSSOISE
This is a simple take on a classic cold soup that is as delicious to eat as it is to say: Vishi-swazz! It is dead easy to make as well. Just sauté potatoes with some chopped leeks, then simmer them all with stock until tender. Send the mixture through a food processor or blender, let cool, then chill in the refrigerator until ready to serve. Garnish with chopped chives.
Provided by Mark Bittman
Categories soups and stews
Time 30m
Number Of Ingredients 6
Steps:
- Melt 2 tablespoons butter in a large pot.
- Add 3 peeled and cubed potatoes and 3 trimmed and chopped leeks.
- Cook for about 3 minutes, stirring, until softened.
- Add 4 cups stock. Boil, cover, lower the heat and simmer until vegetables are tender, about 20 minutes.
- Purée, then let cool. Stir in 1/2 cup or more cream before serving.
- Garnish with chopped chives.
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