Cucumber SoupPosted: August 17, 2011
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.