Chive and Cucumber Vichyssoise

Name: Chive and Cucumber Vichyssoise
Yield: 4 Servings
Ingredients: 1 tablespoon butter; 2 leeks (white and pale green parts only), sliced (about 2 cups); 2 1/4 cups canned vegetable broth; 1 6-ounce russet potato, peeled, cut into 1-inch pieces; 1/2 cup whipping cream; 1 8-ounce cucumber, peeled, seeded, cut into 1/2-inch pieces (1 1/3 cups); 1 cup chopped fresh chives; 2 large radishes, cut into matchstick-size strips (optional)

By Lane Crowther

April 6, 2008

Recipe notes