You are here

Creamy Cucumber Soup

food.master's picture
Ingredients
  Cucumbers 3 Medium
  Spring onions/3 shallots 5 , chopped finely
  Butter 3 Tablespoon
  Flour 2 Tablespoon
  Chicken stock 4 Cup (64 tbs)
  Mace 1⁄4 Teaspoon
  Sugar 1 Pinch
  Chopped parsley 1 Tablespoon
  Chopped dill 1 Teaspoon
  Green coloring 1 Teaspoon (Leveled) (If Needed)
  Egg yolks 2
  Heavy cream 1⁄2 Cup (8 tbs)
  Chopped dill 2 Teaspoon
  Fried croutons 1 Cup (16 tbs)
Directions

1. Peel and quarter the cucumbers; remove and discard seeds. Cut into small dice. Reserve 4-5 tablespoons of cucumber dice to use as garnish: sprinkle these with salt, and let stand for 20 minutes before washing and draining. Melt the buttef and cook the onions (or shallots) very gently for 5 minutes to soften without browning. Add the larger amount of cucumber dice and cook gently for 2-3 minutes, stirring frequently.
2. Sprinkle in flour, blend smoothly before adding stock. Bring to a boil, stirring constantly. Add herbs and seasonings, then simmer gently for 15 minutes or until vegetables are tender.
3. Put soup into electric blender and blend until smooth, or put through food mill. Return to pot and reheat. Add a little green coloring and adjust seasoning to taste.
4. Make liaison: mix the egg yolks and cream well, add a few spoonfuls of hot soup, and mix well before straining into soup, whisking constantly. Heat soup gently, but do not boil, as this causes the egg yolk to curdle.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Vegetable
Interest: 
Everyday

Rate It

Your rating: None
4.171055
Average: 4.2 (19 votes)