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REC: Cream of Cucumber Soup. This can be served hot but I like it much better cold...

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Joined: Dec 14, 2005


Posted to Thread #2816 at 8:42 pm on Jul 29, 2006


For 6 to 7 cups, serving 4 to 6

1-1/2 lbs. cucumbers (3, about 8 inches long)
1/2 cup minced shallots, scallions or onions
3 Tbs. butter
6 cups light chicken broth, or canned broth and water, plus more if needed
1-1/2 tsp. wine vinegar
3/4 tsp. dried dill weed or tarragon
4 Tbs. semolina (or cream of wheat)
Salt and white pepper
1 cup sour cream
Minced fresh dill, tarragon, or parsley

Peel the cucumbers. Cut 18 to 24 paper thin slices and reserve as a garnish. Cut the rest into half-inch chunks; you will have about 4-1/2 cups.

Cook the shallots slowly in the butter for several minutes until tender but not browned. Add the cucumber chunks, broth,vinegar, and herbs. Bring to the boil, then stir in the semolina. Simmer, partially covered, for 20 to 25 minutes. Puree, then return to the soup pan. Season with salt and white pepper Thin out with more liquid if necessary.

To serve hot, bring back to the simmer, whisk in 1/2 cup of the sour cream and serve each bowl topped with a dollop of sour cream, cucumber slices and herbs.

To serve cold, whisk the 1/2 cup sour cream into the pureed soup and overseason a bit. Chill overnight. Serve with remaining cream, cucumber slices and herbs.

From "Mastering the Art of French Cooking, Volume II, by Julia Child and Simone Beck.

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