Chive And Cucumber Vichyssoise Recipes

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VICHYSSOISE WITH SOUR CREAM AND CHIVES



Vichyssoise with Sour Cream and Chives image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 24m

Yield 4 servings

Number Of Ingredients 10

2 teaspoons butter
2 leeks, rinsed well and chopped
2 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried marjoram
4 cups leftover cooked new potatoes
6 cups reduced-sodium vegetable or chicken broth
1 cup reduced-fat sour cream
Salt and ground black pepper
4 teaspoons chopped fresh chives

Steps:

  • Heat butter in a large stock pot or Dutch oven over medium heat.
  • Add leeks and garlic and cook 3 minutes, until soft. Add thyme and marjoram and cook 1 minute, until fragrant. Add potatoes and broth, increase heat to high and bring to a boil. Reduce heat, partially cover and simmer 5 minutes.
  • Using an immersion blender, puree until smooth (or puree in a blender and return mixture to pot). Remove from heat and whisk in sour cream. Season, to taste, with salt and black pepper. Ladle soup into bowls and top with chives.

CLASSIC VICHYSSOISE



Classic Vichyssoise image

Very simple recipe that tastes great. What could be better? Serve cold or warm.

Provided by 2doulas

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Yield 4

Number Of Ingredients 10

1 tablespoon butter
3 leeks, bulb only, sliced into rings
1 onion, sliced
5 potatoes, peeled and thinly sliced
salt and pepper to taste
¼ teaspoon dried thyme
½ teaspoon dried marjoram
1 bay leaf
5 cups chicken broth
¼ cup heavy whipping cream

Steps:

  • In a large stock pot melt butter over low heat. Add leeks and onion, cover, and cook for 10 minutes.
  • Add potatoes and season with salt and pepper. Add thyme, marjoram, bay leaf and stir well. Cover pot and continue to cook for 12 minutes.
  • Add chicken stock and bring to a boil, reduce heat and cook, partially covered for 30 minutes.
  • Puree soup in blender or food processor and cool.
  • Prior to serving add cream. If you are serving this soup warm you need to reheat the soup slowly so that the cream does not change consistency.

Nutrition Facts : Calories 334.1 calories, Carbohydrate 59.1 g, Cholesterol 28 mg, Fat 8.9 g, Fiber 7.6 g, Protein 7 g, SaturatedFat 5.4 g, Sodium 56.6 mg, Sugar 5.9 g

CUCUMBER CUPS WITH VICHYSSOISE



Cucumber Cups with Vichyssoise image

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

4 tablespoons unsalted butter
6 to 8 medium leeks (white parts only), rinsed well and thinly sliced crosswise
6 medium russet potatoes, peeled and thinly sliced
5 cups chicken stock
Coarse salt
2 cups half-and-half
Pinch of freshly grated nutmeg
Freshly ground white pepper
3 English cucumbers, peeled and cut crosswise into 1 3/4-inch pieces
1 cup chilled heavy cream
Finely chopped fresh chives, for garnish

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



Chive and Cucumber Vichyssoise image

Categories     Soup/Stew     Milk/Cream     Vegetarian     Cucumber     Spring     Chill     Chive     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 8

1 tablespoon butter
2 leeks (white and pale green parts only), sliced (about 2 cups)
2 1/4 cups canned vegetable broth
1 6-ounce russet potato, peeled, cut into 1-inch pieces
1/2 cup whipping cream
1 8-ounce cucumber, peeled, seeded, cut into 1/2-inch pieces (1 1/3 cups)
1 cup chopped fresh chives
2 large radishes, cut into matchstick-size strips (optional)

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



Vichyssoise image

The finest of all cold soups--and the very best thing invented in the USA! This wonderful, smooth soup can be garnished with a very few finely chopped chives. The chef at the Algonquin (where the soup originated) now sprinkles a very little curry powder, and provided it is a VERY little this can be very pleasant. Enjoy.

Provided by Derek Parker

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Yield 5

Number Of Ingredients 8

2 leeks, chopped
1 onion, chopped
2 tablespoons unsalted butter
¾ cup thinly sliced potatoes
2 ⅓ cups chicken stock
salt to taste
ground black pepper to taste
1 ⅛ cups heavy whipping cream

Steps:

  • Gently sweat the chopped leeks and the chopped onion in butter or margarine until soft, about 8 minutes. Do NOT let them brown.
  • Add potatoes and stock to the saucepan. Salt and pepper to taste; do not overdo them! Bring to the boil, and simmer very gently for 30 minutes.
  • Puree in a blender or food processor until very smooth. Cool. Gently stir in the cream before serving.

Nutrition Facts : Calories 280.9 calories, Carbohydrate 13.1 g, Cholesterol 87.9 mg, Fat 24.8 g, Fiber 1.5 g, Protein 2.9 g, SaturatedFat 15.3 g, Sodium 478.4 mg, Sugar 3 g

CHILLED CUCUMBER VICHYSSOISE



Chilled Cucumber Vichyssoise image

This recipe came from Recipelink.com, submitted by Gladys/PR. I had to share this one, it's so good on a hot summer night!

Provided by Penny Stettinius

Categories     Potato

Time 3h30m

Yield 8-10 serving(s)

Number Of Ingredients 10

5 cups chicken stock
3 cups potatoes, peeled and sliced
2 tablespoons butter
3 cups leeks, white bulbs sliced, no green
1 onion, sliced
1 cucumber, large, peeled, seeded, and sliced
1 1/2 cups heavy cream
1/4 teaspoon nutmeg
3 tablespoons chives, minced
salt and pepper

Steps:

  • Pour stock into large saucepan, add potatoes and bring to a boil.
  • Reduce the heat, cover and simmer for 20 minutes, or until the potatoes are tender.
  • Heat the butter in a skillet, add leeks and onion and saute over low heat for 5 minutes.
  • Either use an immersion blender after adding leek mixture to the liquids or in batches, combine vegetables and stock in the processor, add cucumbers and puree.
  • Pour mixture into large bowl.
  • Stir in cream, add nutmeg, salt and pepper, stir and chill for a couple of hours.
  • Serve in soup bowls or wine glasses garnished with minced chives.

Nutrition Facts : Calories 309.2, Fat 21.4, SaturatedFat 12.7, Cholesterol 73.3, Sodium 263.2, Carbohydrate 23.9, Fiber 2.3, Sugar 5.4, Protein 6.8

CHIVE CUCUMBER SALAD



Chive Cucumber Salad image

"Mother always made this refreshing salad when w had Sunday guests," relates Ruth Andrewson of Leavenworth, Washington. "It has a light, pleasant dressing and looks lovely served in a pretty glass bowl."

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 4 servings.

Number Of Ingredients 9

2 large cucumbers, peeled and thinly sliced
1/2 cup sour cream
3 tablespoons minced chives
2 tablespoons white vinegar
1 tablespoon water
1 tablespoon chopped green onion
1/4 teaspoon garlic powder
1/4 teaspoon salt, optional
1/8 teaspoon pepper

Steps:

  • In a bowl, combine cucumbers and sour cream. Cover and refrigerate for at least 1 hour. Stir in remaining ingredients just before serving.

Nutrition Facts : Calories 50 calories, Fat 0 fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 27mg sodium, Carbohydrate 9g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges

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