Cool and Creamy 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.
- 2 medium size cucumbers, seeded and chopped (save a few slices for garnish)
- 1 large onion
- 3 cups milk
- 3 cups chicken stock
- Salt and pepper to taste
- 2 Tbsp. butter
- 1/4 cup flour
- 1 Tbsp. fresh finely chopped mint
- 3/4 cup heavy cream
- 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.
- When the soup is cool enough to handle, add to a blender and puree, until it is finely dissolved.
- 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.
- At this point, the soup needs to go into the fridge and wait at least three hours (maybe more).
- Just before serving, add the cream to the soup and garnish with cucumbers and you're all set.