Cucumber-Buttermilk Vichyssoise

Name: Cucumber-Buttermilk Vichyssoise
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 567 grams cups cubed peeled baking potato (about; 710 milliliters buttermilk; 12 servings Thinly sliced cucumber; 2 liters chopped seeded peeled English cucumber (about 3); 1 kilograms fat-free, less-sodium chicken broth, divided; 2 garlic cloves, minced; 1 Tbsp fresh lemon juice; 2 teaspoons olive oil; 1 teaspoons salt; 237 milliliters chopped Vidalia or other sweet onion; 0 teaspoons white pepper

Cucumber-Buttermilk Vichyssoise is a gluten free, whole 30, and vegetarian recipe with 12 servings. This recipe covers 6% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 4g of protein, 3g of fat, and a total of 98 calories. If you have pepper, lemon juice, vidalia, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes. It works well as a cheap side dish.

Instructions

Heat oil in a large Dutch oven over medium heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Dutch Oven

Add onion and garlic to pan; cook 8 minutes or until onion is tender, stirring occasionally.

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Garlic

Onion

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Frying Pan

Add chopped cucumber, potato, and 2 cans broth to pan; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until potato is very tender, stirring occasionally.

Ingredients you will need

Cucumber