Cool and Creamy Cucumber Soup

Cucumber Soup

This is one of those lovely French dishes that just makes summer. It’s a light, creamy and cool cucumber soup that turns an ordinary meal into something wonderful. That’s the best description I can give it.

The main thing I really like about this dish is that it really focuses on the cucumbers. And with just a small amount of mint (which is essential) and a little onion, there really isn’t much else in there. I generally use two cucumbers, nice medium size ones, and save only a few slices for garnishing it at the end. The rest goes in the soup and I’m actually thinking of trying to add even a bit more cucumbers. We’ll see. 

This is probably not a full meal. It really doesn’t have that kind of heft to it, but it is perfect for starting almost anything else you might have — a salad, some chicken, maybe even some beef. It adds to just about anything. When you can get them, use fresh cucumbers. They make enough of a difference you’ll want them. But the truth is, just about any good cukes will do just fine if that’s all you have.

Enjoy!!

Cool and Creamy Cucumber Soup
Serves 4
This is one of those lovely dishes that just makes summer. It's a light, creamy and cool cucumber soup that turns an ordinary meal into something wonderful.
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Ingredients
  1. 2 medium size cucumbers, seeded and chopped (save a few slices for garnish)
  2. 1 large onion
  3. 3 cups milk
  4. 3 cups chicken stock
  5. Salt and pepper to taste
  6. 2 Tbsp. butter
  7. 1/4 cup flour
  8. 1 Tbsp. fresh finely chopped mint
  9. 3/4 cup heavy cream
Instructions
  1. Place cucumbers, chopped onion, milk, stock, slat and pepper in a large pan and simmer for about 30 minutes, uncovered. Then set aside to cool a bit.
  2. When the soup is cool enough to handle, add to a blender and puree, until it is finely dissolved.
  3. Melt the butter in another pan and add the flour, stirring with a whisk, about 2 minutes for that. Then add the cucumber mix to the flour mixture, a little at a time. Return the mixture to mild heat and let it thicken a bit.
  4. At this point, the soup needs to go into the fridge and wait at least three hours (maybe more).
  5. Just before serving, add the cream to the soup and garnish with cucumbers and you're all set.
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Comments

  1. Claire
    July 18, 2017

    Simple but tasty offering.

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