Cucumber and Lettuce Vichyssoise
Serves: 6 servings
  • 4 tablespoons butter (half stick)
  • 2 leeks, trimmed, washed and sliced (don't use the dark green parts)
  • 1 potato (about the size of two fists) peeled and cut into large cubes
  • 1 quart vegetable stock
  • 2 cucumbers, peeled and diced
  • 2 small heads of lettuce like Boston Bibb
  • 3 tablespoons cream plus a little more for garnish
  • chopped chives for garnish
  1. Melt the butter in a large dutch oven over medium heat. Add the leeks. Cover and cook for about 10 minutes until they soften.
  2. Add the potato and stock. Bring to the boil, then simmer for about 10 minutes. The potato should be almost cooked.
  3. Stir in the cucumbers and shredded lettuce, return to the boil and simmer until the cucumber is heated through and the lettuce has wilted.
  4. Use a stick blender to puree the soup. If you want it to be super smooth put it through a fine strainer.
  5. Stir in the cream and season to taste with salt and pepper.
  6. Leave on the stove while it cools, then chill for four hours or overnight.
  7. To serve drizzle a little more cream and garnish with chopped chives.
Recipe by Lydia's Flexitarian Kitchen at