Cucumber Cups With Vichyssoise Recipes

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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.

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

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

VICHYSSOISE



Vichyssoise image

Provided by Alton Brown

Categories     appetizer

Time 1h25m

Yield serves up to 12 as an opening course, 6 as a main course

Number Of Ingredients 10

2 tablespoons unsalted butter
4 medium or 3 large leeks, white and light green parts only, split down the middle and cut into thin half-moons
1/4 cup fresh celery leaves, picked but not chopped
1 1/2 teaspoons kosher salt
1 1/2 pounds potatoes (a mixture of russets and white or all russets), peeled, diced small and held in cold water until ready to cook
2 cups chicken broth, homemade if possible, brought to a simmer
3 cups heavy cream
1/2 teaspoon freshly ground (fine) white pepper
Salmon roe, for garnish
Dill fronds, for garnish

Steps:

  • Melt the butter in the pressure cooker pot over medium-low heat. Add the leeks, celery leaves and 1 teaspoon of the salt and cook, stirring often, until soft, approximately 8 minutes. If the leeks start to brown during this process, reduce the heat.
  • Drain the potato pieces and add to the pot along with the simmering chicken broth. Clamp on the cooker's lid, (according to the manufacturer's instructions) and bring to full pressure over high heat.
  • Once pressure is attained (there will be a loud whistle) back the heat down to medium-low, just maintaining a hissing of steam for 8 minutes.
  • Kill the heat and release the steam pressure by opening the dump valve or setting the cooker under cold, running water. When the lid can be removed, carefully transfer the mixture to a blender carafe. (If the mixture fills your carafe more than two-thirds full, work in two batches!)
  • Top the carafe with the main lid but remove the center lid so that air can escape as it heats and expands. Cover the lid tightly with a tea towel and blend on low for 1 minute before slowly increasing the speed to smoothly puree the potatoes. (Although you want to increase the speed slowly, try not to puree the potatoes too long as they could become gummy.)
  • Transfer the mixture back to the pot and whisk in the cream. Stir in the white pepper. Taste and adjust the seasoning (I always need the rest of the salt). Chill thoroughly then serve garnished with a small spoonful of the roe and dill fronds.
  • Tightly covered, the vichyssoise will keep a week in the refrigerator. The soup can also be frozen in ice-cube trays then kept in freezer bags for up to three months.

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.

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