Cucumber Soup

 

Rachel is a great maker, and eater, of soups. So when we received a handful of cucumbers from the CSA she was moved to make a chilled cucumber soup. My grandma made a delicious cucumber soup and we have the recipe scratched out on a tiny post-it note so Rachel said I must post about this so we can find the recipe easier next time. The notes say it is a vichyssoise-like creamy soup which makes it pretty dang fancy (sounding) I guess.

It is a super simply soup to make which is especially nice in the summer and doesn’t need to cook too long either.

  • 2 T Butter
  • 1/4 c. chopped onion or leek  – is using an onion I’d suggest a white onion for mildness – you can set it in ice water for a wee bit too to take a little more bite out of it if you want
  • 2 c. diced cucumber
  • 1 c. watercress (opt.)
  • 1 c. diced raw potato
  • 2 c. broth (chicken or veggie)
  • 2 sprigs parsley
  • 1/4 t dry mustard
  • salt/pepper to taste
  • 1 c. cream – to be added just before serving

Saute the onions then add other ingredients and simmer for fifteen minutes. Puree, then chill. Serve with a dollop of cream stirred in. Or maybe some nice thick plain yogurt.

Lovely Rachel!

 

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One Comment on “Cucumber Soup”

  1. Mary says:

    I am glad you posted this, I was looking for my copy of the recipe! I have some cucumbers ready in the garden that will be delicious in soup.


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