Monday, April 17, 2006

Cucumber Vichyssoise © 1955

1/4 cup sliced onion
2 cups diced, unpeeled cucumber
1/2 cup finely diced raw potato
2 cups chicken broth
2 sprigs parsley
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon dry mustard
1 cup heavy cream or evaporated milk

Put onion, cucumber and potato in saucepan. Add chicken broth, parsley and seasonings; bring to boil. Cover and cook until potato is barely tender, about 10 minutes. Pour off about 1 cup of broth and set aside. Put the cooked vegetables in glass container; cover and blend until thoroughly smooth, about one minute. Combine with the cup of broth and correct seasoning if necessary. Chill thoroughly. When ready to serve, stir in cream and garnish with paprika. Serves 4.

Waring Blendor Cookbook


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