Chillled Cucumber and Potato Soup
If you were to shake up a classic vichyssoise with a summer favorite, cucumber soup, this might be the result. It’s cold, creamy and full of fresh garden flavors that bring a subtle richness that’s simple yet luscious.
Equipment
- Stockpot
- Immersion blender or standard blender
Ingredients
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 cup chopped sweet onion chopped, about 1 small onion
- 1-¼ cups peeled and cubed new potatoes, about 3 potatoes
- 3 cup chicken stock
- 5 cups peeled, seeded and chopped cucumbers, about 4 large cucumbers
- 1-½ cups fresh spinach, packed when measuring
- 1 teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper
- ½ teaspoon freshly grated nutmeg
- 1-½ teaspoons concentrated chicken base, such as Better Than Bouillon
- 1 teaspoon freshly squeezed lemon juice
- Zest of 1 lemon, about ½ teaspoon
- ½ cup half and half
- Chopped, peeled, and seeded cucumber and chopped fresh parsley for garnish
Instructions
- Melt the butter with the olive oil in a stockpot over medium heat. Add the onions and sauté until the onions are tender, about 8 to 10 minutes.
- Toss in the potatoes and cook with the onions for about 5 minutes.
- Pour in the chicken stock and bring it to a boil.
- Add the cucumbers along with the spinach, kosher salt, pepper, nutmeg, and concentrated chicken base. Continue cooking over medium heat until the potatoes are very tender, about 15 minutes.
- Using an immersion blender, puree the soup until it’s very smooth. If you don’t have an immersion blender you can puree the soup in a blender.
- Stir in the lemon zest and lemon juice along with the half and half.
- Transfer the soup to a container, cover and chill for at least 6 hours.
- Serve well chilled topped with additional chopped cucumber and a sprinkling of parsley.