Cucumber soup - iced or not as the case may be

    40 min

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

    HighSpeedMum

    Gloucestershire, England, UK
    1 person made this

    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.

    Recently viewed

    Reviews & ratings
    Average global rating:
    (0)

    Reviews in English (0)