Creamy Cucumber Soup
|Spring onions/3 shallots||5 , chopped finely|
|Chicken stock||4 Cup (64 tbs)|
|Chopped parsley||1 Tablespoon|
|Chopped dill||1 Teaspoon|
|Green coloring||1 Teaspoon (Leveled) (If Needed)|
|Heavy cream||1⁄2 Cup (8 tbs)|
|Chopped dill||2 Teaspoon|
|Fried croutons||1 Cup (16 tbs)|
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.