Cucumber Vichyssoise with Mint Cream

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

1
Saute first 3 ingredients in hot oil in a Dutch oven until tender.
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Cooking OilCooking Oil
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Dutch OvenDutch Oven
2
Add cucumber and next 4 ingredients; bring to a boil. Reduce heat, and simmer 20 minutes or until tender. Cool.
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CucumberCucumber
3
Process soup in batches in a blender or food processor until smooth, stopping to scrape down sides.
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SoupSoup
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BlenderBlender
4
Pour through a fine wire-mesh strainer into a bowl. Cover and chill at least 4 hours.
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SieveSieve
BowlBowl
5
Beat whipping cream at medium speed with an electric mixer until soft peaks form; fold in chopped mint.
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Whipping CreamWhipping Cream
MintMint
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6
Serve soup with mint whipped cream.
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Whipped CreamWhipped Cream
MintMint
SoupSoup
7
Note: Vichyssoise may be frozen up to 1 month. Thaw in refrigerator overnight.
DifficultyHard
Ready In45 m.
Servings11
Health Score6
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