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Cream Of Cucumber Soup

Western.Chefs's picture
Ingredients
  Cucumbers 2 Large
  Sugar 1 Pinch
  Salt To Taste
  Fresh ground black pepper To Taste
  Black pepper To Taste, milled
  Milk 1⁄3 Pint (1 Teacup Or 1/4 Liter)
  Onion 1⁄2
  Bay leaf 1
  Butter 1⁄2 Ounce (15 Grams)
  Butter 1⁄2 Ounce
  Flour 1 Tablespoon (Leveled)
  Chicken stock 1⁄2 Pint (3 Deciliter)
  Single cream 4 Tablespoon
Directions

GETTING READY
1. Peel cucumbers and slice lengthwise into half.
2. Remove and discard the centre seeds.
3. Slice the cucumber thinly.
4. In a pan of boiling water, add the sliced cucumber and blanch for 2 minutes; immediately drain well.

MAKING
5. In a saucepan, melt 1 ounce (25 grams) butter; add cucumber, sugar and a seasoning of salt and pepper.
6. Cover the pan and cook gently for about 15 minutes until the cucumber is quite soft.
7. In a saucepan, prepare the white sauce.
8. In the saucepan, add milk, onion and bay leaf and ring the mixture to boil.
9. Remove the pan from heat and let the milk stand for 10 minutes for infusing flavors; then strain.
10. In another pan, melt 1/2 ounce (15 grams) butter.
11. Stir in the flour and cook for 1 minute.
12. Stir in the strained flavored milk.
13. Stir constantly and bring the liquids to boil and then cook gently for 2-3 minutes.
14. Add the chicken stock, prepared white sauce and the cucumber mixture.
15. Cover and cook gently for another 15 minutes.
16. Remove the pan from heat.
17. In an electric blender, puree the soup or pass the soup through a sieve or Mouli.
18. Return the soup to the saucepan.
19. Taste soup and adjust seasoning to taste.

SERVING
20. Reheat soup and stir in the cream just before serving.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Interest: 
Holiday, Everyday
Ingredient: 
Cucumber
Preparation Time: 
5 Minutes
Cook Time: 
35 Minutes
Ready In: 
40 Minutes
Servings: 
2

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