Cucumber soup - iced or not as the case may be

Cucumber soup - iced or not as the case may be


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

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

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.


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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