Cucumber Vichyssoise w/Sherry and Chive

By timbrehse

Ingredients

• Optional:
• 2 tablespoon Olive oil
• 2 leeks (white and pale green parts only), sliced (about 2 cups)
• 1 Clove Garlic minced
• 1 sm Shallot minced
• 2 1/4 cups chicken broth
• 1 6-ounce russet potato, peeled, cut into 1-inch pieces
• 2 8-ounce cucumber, peeled, seeded, cut into 1/2-inch pieces (1 1/3 cups)
• 2 Tablespoons Sherry Vinegar
• 1 cup chopped fresh (garlic) chives
• 1 slice proscutto - toasted crisp and broken into bits
• dollop of plain greek yogurt

Details

Servings 4
Adapted from epicurious.com

Preparation

Step 1

Heal olive oil in heavy medium saucepan over medium heat.
Add leeks, shallot and Garlic; sauté just until soft but not yet brown, about 5 minutes.
Add broth and potato bring to a boil then simmer until potato is near tender, about 8 minutes. Add cucumber simmer a additional 4-5 mins Season w/ Kosher salt & white pepper

Transfer to blender and blend to puree.
Chill, at least 4 hours and up to 6 hours.

Stir soup and ladle into 4 bowls. Garnish w/ 1/2 tbsp Sherry Vinegar, Garlic chive, and......