Cucumber Vichyssoise with Mint Cream
Cucumber Vichyssoise with Mint Cream might be just the side dish you are searching for. This recipe covers 7% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 3g of protein, 6g of fat, and a total of 111 calories. This recipe serves 11. A mixture of baking potatoes, mint, olive oil, and a handful of other ingredients are all it takes to make this recipe so delicious. It is a good option if you're following a gluten free and vegetarian diet. From preparation to the plate, this recipe takes about 45 minutes.
Instructions
Saute first 3 ingredients in hot oil in a Dutch oven until tender.
Add cucumber and next 4 ingredients; bring to a boil. Reduce heat, and simmer 20 minutes or until tender. Cool.
Process soup in batches in a blender or food processor until smooth, stopping to scrape down sides.
Pour through a fine wire-mesh strainer into a bowl. Cover and chill at least 4 hours.
Beat whipping cream at medium speed with an electric mixer until soft peaks form; fold in chopped mint.
Serve soup with mint whipped cream.
Note: Vichyssoise may be frozen up to 1 month. Thaw in refrigerator overnight.