VICHYSSOISE WITH CUCUMBER AND DILL SALAD
June 14, 2017
3 cups peeled, sliced potatoes
3 cups sliced Videlia onions
1 ½ quarts vegetable stock
½ to 1 cup whipping cream
Salt and pepper
2 to 3 tablespoons minced chives
Simmer the vegetables in stock until very tender. Puree the soup, until smooth. If necessary run through a sieve to remove chunks and puree those.
Stir in the cream. Season to taste. Chill again.
Serve soup with minced chives.
Cucumber and Dill Salad
1 cucumber (about 1 pound), scrubbed and trimmed
1 ½ teaspoons coarse sea salt
¼ cup rice vinegar
¼ finely chopped fresh dill
1 ½ tablespoons sugar
With a fork, score the skin of the cucumber all along the length of the vegetable. Slice the cucumber very thinly. Place the cucumber slices in a colander set over a bowl. Sprinkle with the salt. Toss to evenly coat the cucumber slices with the salt. Let stand at room temperature for 15 minutes, tossing occasionally.
In a medium bowl, combine the vinegar, dill and sugar. Stir to dissolve the sugar.
Drain the cucumber, rinse and pat dry with a clean towel. Add the cucumber to the dressing and toss to blend. Serve chilled.