Cucumber Vichyssoise

Cucumber Vichyssoise

Ingredients:

2       - tablespoons butter or margarine
1       - small onionm chopped
2       - cup chicken broth
3       - medium potatoes, peeled and finely chopped (about 2 cups)
1       - teaspoon salt
1/4    - teaspoon ground white pepper
2       - medium cucumbers, peeled, seeded, and chopped (1 1/2 cups)
2       - cups milk
1       - cup half-and-half
1/4    - cup sour cream
Garnish: shreds of cucumber peel


Procedure:

Step 1
- Melt butter in a large saucepan over medium heat; add onioin. Cook, stirring constantly, until tender. Add chicken broth and next 3 ingredients.

Step 2
- Bring to a boil; cover, reduce heat, and simmer 12 minutes.

Step 3
- Add chopped cucumber and milk; simmer, uncovered, 7 minutes.

Step 4
- Stir half-and-half and sour cream into cucumber mixture.

Step 5 
- Pour one-third of soup mixture into container of an electric blender; process until smooth, stopping once to scrape down sides. Reapeat procedure twice with remainning soup mixture.

Step 6
- Chill at least 2 hours. Garniish, if desired.

Yield: 7 cups.

Recipe By: Joelle Diorio
From: Orlando, Florida
Book: Southern Living
Page: 09