Chive and Cucumber Vichyssoise Recipe

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Chive and Cucumber Vichyssoise
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Ingredients:

Directions:

  1. Melt butter in heavy medium saucepan over medium heat. Add leeks; sauté just until soft but not yet brown, about 5 minutes. Add broth and potato. Simmer until potato is very tender, about 12 minutes. Using slotted spoon, transfer potato and leeks to blender. Add half of cooking liquid and blend to coarse puree. Add cream and blend, using on/off turns. Transfer to large bowl. Combine cucumber, chives and remaining cooking liquid in blender; puree until smooth. Mix into leek puree. Season with salt and pepper. Chill, at least 4 hours and up to 6 hours.
  2. Stir soup and ladle into bowls. Garnish with radishes, if desired.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 240.1 Kcal (1005 kJ)
Calories from fat 93.72 Kcal
% Daily Value*
Total Fat 10.41g 16%
Cholesterol 25.67mg 9%
Sodium 736.22mg 31%
Potassium 669.73mg 14%
Total Carbs 32.58g 11%
Sugars 5.87g 23%
Dietary Fiber 4.14g 17%
Protein 6.24g 12%
Vitamin C 21mg 35%
Iron 2.9mg 16%
Calcium 84.6mg 8%
Amount Per 100 g
Calories 75.71 Kcal (317 kJ)
Calories from fat 29.55 Kcal
% Daily Value*
Total Fat 3.28g 16%
Cholesterol 8.09mg 9%
Sodium 232.14mg 31%
Potassium 211.18mg 14%
Total Carbs 10.27g 11%
Sugars 1.85g 23%
Dietary Fiber 1.31g 17%
Protein 1.97g 12%
Vitamin C 6.6mg 35%
Iron 0.9mg 16%
Calcium 26.7mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.9
    Points
  • 6
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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