Chilled Cream of Cucumber & Celery Soup
Submitted by Temily
A silky chilled soup with grated cucumber and celery stirred into a potato and white wine base enriched with heavy cream. Cool, elegant, and ideal for warm weather entertaining.
YIELD
4 servingsPREP
20 minCOOK
25 minREADY
45 minThink of this as a more refined, dressed-up cousin of vichyssoise with a garden-fresh twist.
Potatoes simmer in chicken bouillon and dry white wine until tender, then get passed through a sieve into a smooth, creamy base.
Coarsely grated cucumber and celery get stirred in raw, keeping their fresh crunch and cool, green flavor intact against all that velvety richness.
Heavy cream pulls it all together into a soup that’s indulgent but still feels light because of the crisp vegetables running through every spoonful.
Pro Tips
- Grate the cucumber and celery coarsely, not fine. You want visible shreds of vegetable in each bite, not a homogenous puree.
- Pass the potatoes through a coarse sieve rather than blending. This gives you a rustic, slightly textured base instead of baby food.
- Chill thoroughly before serving. This soup needs to be genuinely cold, not lukewarm. At least 3 hours in the fridge, or overnight for the best flavor.
Ingredients
Directions
Cook potatoes in the bouillon and wine for 15 minutes, uncovered Cover and continue cooking until tender.
Remove from heat and let stand, covered, for 10 minutes.
Put the potatoes and liquid through a coarse sieve.
Stir in the cucumber and celery and all the remaining ingredients.
Mix well.
Chill.
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