Cucumber soup - iced or not as the case may be

    Cucumber soup - iced or not as the case may be

    2saves
    40min


    1 person made this

    About this recipe: This recipe uses up surplus cucumbers. Cucumbers cannot be frozen but can be preserved in this form.

    HighSpeedMum Gloucestershire, England, UK

    Ingredients
    Serves: 8 

    • 2 medium cucumbers
    • 2 shallots or 1 medium onion, finely chopped
    • 1800ml (3pt) chicken or vegetable stock
    • 56g (2oz) butter
    • 2 tablespoons plain flour or cornflour
    • salt and pepper to taste
    • For the liaison
    • 3 egg yolks
    • 8 tablespoons double cream
    • 3 drops green food colouring
    • To garnish
    • 1 tablespoon mint or chives, finely chopped
    • 3 tablespoons double cream, very lightly whipped

    Method
    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Peel cucumbers and cut into 1cm slices. Simmer in a pan with the shallot and stock for 15 to 20 minutes until soft.
    2. Rub through a nylon strainer or work in a blender until smooth.
    3. Melt the butter, add the flour or cornflour off the heat and cook until straw-coloured and marbled in appearance.
    4. Blend in the cucumber liquid, stir until boiling, then season with salt and pepper and simmer for 2 to 3 minutes. (I freeze the soup at this stage.)
    5. Liaison - Work the yolks and 8 tablespoons cream together in a bowl with a wooden spoon, draw the heated soup off the heat and then very slowly add about 3-4 tablespoons of the hot soup to this liaison.
    6. Return this to the saucepan a little at a time, then reheat gently, without boiling, until the soup has thickened.
    7. Colour the soup delicately, adjust the seasoning and pour into a container ready for chilling. Cover the soup to prevent a skin forming and when cold place it in the fridge or in a bowl packed with ice to chill.
    8. Garnish with the mint or chives and whipped cream.

    Tip

    Remember to chill the tureen and soup cups before serving.

    Serving suggestion

    Put a rounded tablespoon of lightly whipped cream in each cup or the equivalent in a tureen and stir it in gently to give the soup a streaky look, sprinkle with mint or chives.

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