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Cold Cucumber Soup

Western.Chefs's picture
Ingredients
  Butter 2 Tablespoon
  Chopped onion/1 leek sliced and cubed 1⁄4 Cup (4 tbs)
  Diced unpeeled cucumber 2 Cup (32 tbs)
  Watercress leaves 1 Cup (16 tbs)
  Finely diced raw potato 1⁄2 Cup (8 tbs)
  Chicken broth 2 Cup (32 tbs)
  Parsley sprigs 2
  Salt 1⁄2 Teaspoon
  Freshly ground black pepper 1⁄4 Teaspoon
  Dry mustard 1⁄4 Teaspoon
  Heavy cream 1 Cup (16 tbs)
  Chopped chives 1 Tablespoon
  Chopped cucumber 1 Tablespoon
  Chopped radishes 1 Tablespoon
Directions

1. In a saucepan melt the butter and cook the onion in it until it is transparent. Add the remaining ingredients except the cream and vegetables for garnish and bring to a boil. Simmer fifteen minutes, or until the potatoes are tender.
2. Puree in an electric blender or put the mixture through a food mill and, if desired, through a sieve or cheesecloth. Correct the seasonings and chill.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Saute
Dish: 
Soup
Ingredient: 
Vegetable

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