VICHYSSOISE WITH CUCUMBER AND DILL SALAD

June 14, 2017

Vichyssoise

  • 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

Directions

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.

Chill

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

Directions

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.

Learn Where and When You Can EAT WELL IN CASWELL

Inspected Community Kitchen
14771 NC Hwy. 119 N. , just north of 57
Semora, NC 27343

Caswell Farmers' Market - Yanceyville
2256/58 NC Hwy 86 N
Yanceyville, NC 27379