Cucumber Vichyssoise
A chilled cucumber and potato soup with subtle onion and parsley flavors, finished with cream. Perfect for summer starters or light, refreshing meals.
Ingredients
Instructions
- Place onion, cucumber, and potato in a saucepan; add broth, parsley, salt, pepper, and dry mustard.
- Bring to a boil; cover and cook until potato is barely tender, about 10 minutes.
- Puree the mixture in a blender until smooth and chill thoroughly.
- When ready to serve, stir in the cream and serve in chilled soup bowls.
Nutrition & Diet Analysis (per serving)
340
kcal
17% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).