|
 |
Cucumber Vichysoisse |
|
|
|
| Ingredients: |
3 Tablespoons scallions and tops
3 Tablespoons minced onion
1 Tablespoon minced shallot
1/2 cup minced celery
3/4 cup minced parsley
2 tablespoons butter
3 cups chicken stock
3 cups diced potatoes
|
1.4 cup minced watercress
1/2 teaspoon thyme
2 cups sour cream
1/4 teaspoon Salt
2 drops Tabasco
1 large cucumber. peeled, seeded, grated
1/2 & 1/2
paprika
minced chives
|
|
| Procedures: |
Saute green onions, onion, shallots, celery and parsley in butter until vegetables are soft but not brown.
Add stock, potatoes, watercress and thyme.
Cover, bring to boil and simmer until potatoes are soft.
Puree in blender, cool and blend in sour cream, seasonings and cucumber. Chill.
Adjust seasonings to taste and thin with cream if needed.
Sprinkle with paprika and minced chives.
| |
| Notes: |
|
2016-05-02: The first attempt turned out very nicely but was a bit like a thin dip. 3
pint containers were frozen.
| |
|
12/31/2020
|
|
|
