Cold Cucumber Soup
|Crisp cucumbers||1 Pound (4 Small Sized)|
|Kosher salt||1⁄2 Cup (8 tbs)|
|Unsalted butter||1⁄2 Cup (8 tbs) (1 Stick)|
|Onion||1 Small, chopped|
|Chicken stock||1 1⁄2 Cup (24 tbs) (Preferably Homemade)|
|All purpose potatoes||1 1⁄2 Pound, peeled and cut into 1/2 -inch cubes (3 Large Sized)|
|Heavy cream||1 Cup (16 tbs)|
|Chopped fresh chives||1⁄4 Cup (4 tbs)|
Peel, seed, and thinly slice the cucumbers.
Place in a single layer on a large plate and cover with the salt.
Set aside for about 30 minutes to remove bitterness.
Rinse under cold water, then pat dry.
Melt the butter in a medium saucepan over moderately high heat.
Add the onion, reduce the heat to moderate, and cook until softened but not browned, 3 to 5 minutes.
Add the cucumbers and stir until they are thoroughly coated with butter and onion.
Pour in the chicken stock and add the potatoes.
In crease the heat to high and bring to a boil, then immediately reduce the heat to low and simmer until the potatoes are cooked through, about 20 minutes.
Allow to cool slightly.
Transfer to the bowl of a food processor or blender and puree until very smooth.
Refrigerate until thoroughly chilled, about 2 hours.
Just before serving, stir in the cream.
Garnish with the chives.