Cucumber Vichyssoise

The traditional version of vichyssoise is a delicious cold soup created by a very famous French chef at The Ritz Carlton Hotel in New York City. This updated version adds the fresh flavor of cucumber.

Melt butter in large frypan; add onion and cook about 5 minutes until softened. Add chicken broth and potatoes; cook, covered, about 15 minutes until potato is tender. Cool slightly; purée along with cucumber in blender in several small batches until smooth. Season to taste with salt and pepper. Refrigerate until well chilled; add cream. Serve sprinkled with chives.

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