This healthful take on vichyssoise swaps in cucumbers for leeks and gets its creaminess from low-fat buttermilk. Cucumber spears are a crisp foil to the velvety soup.

Martha Stewart Living, August 2010

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Credit: Raymond Hom

Recipe Summary

prep:
30 mins
total:
2 hrs 40 mins
Servings:
4
Yield:
Makes 5 1/2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a medium saucepan over medium heat. Cook onion until soft, about 3 minutes. Add potato; cook, stirring occasionally, until almost tender, about 3 minutes. Add cucumbers, and season with pepper; cook until almost tender, about 5 minutes.

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  • Add stock, cover, and bring to a boil. Reduce heat; simmer until ingredients are tender, about 12 minutes. Let cool slightly.

  • Working in batches, puree mixture in a blender until smooth. (For safety, remove cap from hole in lid, and cover with a dish towel to prevent spattering.) Transfer mixture to a large bowl; stir in buttermilk, dill, and 3/4 teaspoon salt. Refrigerate until chilled, about 2 hours. Divide soup among 4 glasses, and garnish each with a cucumber spear.

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