Icy Cucumber Soup
|Chopped white of leek/1 medium onion, chopped||2|
|Chopped green onions||1 Bunch (100 gm) (Use Only White And Tender Green Parts, Remove Coarse Outer Leaves)|
|Watercress leaves/1 cup parsley leaves||1 Cup (16 tbs)|
|Potatoes||2 Medium, peeled and chopped|
|Chicken consomme||6 Cup (96 tbs)|
|Freshly ground pepper||To Taste|
|Dry mustard/Ground cardamom||1⁄2 Teaspoon|
|Heavy cream||1 Cup (16 tbs)|
|Radishes||1 Cup (16 tbs), finely chopped|
Heat the butter in a deep kettle.
Over low heat, stirring frequently, cook the leeks and the onion in the butter until the vegetables are tender.
Do not let them brown.
Peel the cucumbers, cut them lengthwise into quarters, scrape off the seeds and chop.
Add the cucumbers, watercress, potatoes, chicken consomme, salt and pepper to taste and the mustard or cardamom to the onion mixture.
Simmer covered over low heat for about 20 minutes, or until the potatoes are tender.
Strain through a fine sieve or blend in a blender.
Check the seasonings.
Pour into a bowl; tightly cover the bowl with aluminum foil or plastic wrap.
Chill the soup thoroughly.