Cucumber And Lettuce Vichyssoise From 'River Cottage Veg'

• 2 tablespoons (60g) butter
• 2 leeks, trimmed (white and pale green parts only) and sliced, or 1 large onion, sliced
• 1 large, starchy potato (about 8 ounces/250g), peeled and cut into large chunks
• 1 quart vegetable stock
• 2 cucumbers, peeled and cubed
• 2 Little Gem or butterhead lettuces, shredded
• 3 tablespoons heavy cream or creme fraiche
• Sea salt and freshly ground black pepper
•  
• 1/4 cup (60ml) canola or olive oil
• 4 slices of bread, crusts removed, cut into cubes
•  
• Chopped chives
• Heavy cream or creme fraiche

1. Melt the butter in a large saucepan over medium-low heat. Add the leeks or onion, cover, and sweat gently for about 10 minutes, until soft. Add the potato and stock. Bring to a boil, then simmer for about 10 minutes, until the potato is almost cooked. Add the cubed cucumbers and shredded lettuce, return to a boil, and simmer for a further 4 minutes.
2. Scoop out the potato chunks and rub them through a sieve, run them through a food mill, or press them through a potato ricer into a large bowl (whizzing them in a blender would make the soup gluey). Puree the simmered mixture in a blender, add to the sieved potato, and stir well. Stir in the cream or creme fraiche and season with salt and pepper. Leave to cool completely, then chill for a couple of hours.
3. Meanwhile, make the croutons. Heat the oil in a frying pan over medium-high heat. Add the bread and fry, turning often, for a few minutes, until golden brown. Leave to cool.
4. Serve the chilled soup topped with a swirl of cream or creme fraiche, chopped chives, and croutons.

butter, leeks, starchy, vegetable stock, cucumbers, gem, heavy cream, salt, nbsp, olive oil, bread, nbsp, chives, heavy cream

Taken from www.seriouseats.com/recipes/2013/05/cucumber-and-lettuce-vichyssoise-from-river-c.html (may not work)