• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Cucumber Vichyssoise

  • Recipe Submitted by on

Category: Soups

 Ingredients List

  • 3 md Baking potatoes; (about 2
  • -lbs.)
  • 4 1/2 c Chicken broth
  • 1 1/2 c Watercress leaves; firmly
  • -packed
  • 6 Green onions with tops;
  • -coarsely chopped (
  • 1/3 c Fresh dill; chopped
  • 2 sm Hothouse or European
  • -cucumbers peeled; or
  • 1 ts Sugar; or to taste
  • 3/4 ts Salt; or to taste
  • 1/2 c Plain yogurt
  • Plain Yogurt And Fresh
  • -Chopped Dill; For Garnish


Peel and chop the potatoes into 1/2 inch pieces. In a deep saucepan, bring
chicken broth, potatoes and watercress to a boil. Reduce heat and simmer,
partially covered, over moderate heat until soft, 15 to 20 minutes.
Meanwhile, in a food processor fitted with the metal blade, chop green
onions and dill until minced. Coarsely chop cucumber, add to processor and
process until pureed. Scrape down sides and process until smooth, about 1
minute. Transfer to a large nonaluminum bowl. When potatoes are tender, use
a slotted spoon to transfer them and watercress to same food processor work
bowl. Add 1/2 cup of the broth and process until smooth. Remove to bowl
with cucumber; stir in remaining broth, seasonings and yogurt. Refrigerated
until chilled. Serve chilled, garnishing each serving with a dollop of
yogurt and a sprinkling of chopped dill. Serves 8.

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