Comments on: Vichyssoise Recipe – Cold Potato Leek Soup with Cucumber

By: Aline Terrell

Aline Terrell — Wed, 14 Jul 2021 03:12:59 +0000

For the record, we had this soup with toasted tomato sandwiches – homebaked oat bread toasted and spread with mayonnaise topped with inch thick slabs of homegrown, lightly salted heirloom tomato (Cherokee Purple, in our case). If you’ve got homegrown tomatoes as well as cucumbers to use, it’s a great accompaniment – a little acid and sharp in contrast to the smoother, creamier soup. You do need heavier bread, though, so it doesn’t dissolve under the juicy tomato.

Thank you again for the recipe. I’ve been trying *so* hard to find a soup with cucumbers that *didn’t* use plain yogurt or that wasn’t vegan! If you’ve got any other soups like this with cucumber, I will run (not walk!) to try them out, too. 😀

By: Lee Roper

Lee Roper — Mon, 12 Jul 2021 14:52:39 +0000

In reply to Aline Terrell. Thanks so much Aline. I've never served this soup warm; I'm going to give it a try!

By: Aline Terrell

Aline Terrell — Mon, 12 Jul 2021 05:26:07 +0000

This is absolutely, incredibly delicious! I’ve been making Fanny Farmer’s vichyssoise recipe for years, and we love it (although we eat it warm) and with a ton of cucumbers in the garden, I was hoping for something different that we could try. This was it! Yes, it absolutely needs salt and it needs butter (and I used heavy cream instead of half and half because that’s what I had) but it came out light and just creamy enough and perfect on a summer evening. It’s not as smooth as my normal vichyssoise recipe (although that may be because I processed it all in one batch) but actually, that wasn’t at all detrimental to the soup. We ate it warm, but it was so good, and I have a couple of extra leeks, I may just make it again right away and refrigerate it for tomorrow so we can try it cold!

Thank you so much for sharing this recipe!!

By: Lee Roper

Lee Roper — Sun, 07 Jul 2019 19:20:30 +0000

In reply to Rebecca Chandler. So glad you liked the vichyssoise. I agree, it definitely needs salt! Lee

By: Rebecca Chandler

Rebecca Chandler — Sun, 07 Jul 2019 14:29:14 +0000

This is fabulous. Your added garlic ,spinach adds alot. Great depth . Quite often I give recipes to friends and they always say “well, it wasn’t as good as yours” I say did you season it. ..No, because I dont like to use salt ! Well, good cooking is about flavor. Dont do this recipe if you dont use salt..period.