Cream of Cucumber Soup (Potage Aux Concombres) Recipe

Aug 16, 2012 @ 9:35 AM
Posted by Julia Child, Special Contributor

Nutrition

Cal/Serving: 408
Daily Value: 20%
Servings: 4

Fat	25g	38%
Saturated	13g	67%
Trans	0g	0%
Carbs	34g	11%
Fiber	2g	9%
Sugars	12g	0%
Protein	14g	28%
Cholesterol	64mg	21%
Sodium	1266mg	53%
Calcium	194mg	19%
Magnesium	62mg	15%
Potassium	933mg	27%
Iron	6mg	34%
Zinc	1mg	10%
Vitamin A	2703IU	54%
Vitamin C	23mg	38%
Thiamin (B1)	0mg	22%
Riboflavin (B2)	1mg	38%
Niacin (B3)	8mg	42%
Vitamin B6	1mg	31%
Folic Acid (B9)	110µg	27%
Vitamin B12	0µg	3%
Vitamin D	0µg	0%
Vitamin E	1mg	3%
Vitamin K	31µg	38%
Fatty acids, total monounsaturated	7g	0%
Fatty acids, total polyunsaturated	2g	0%

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The only thing to say about this soup is that it is perfectly delicious; it is especially good cold, but then it is also especially good hot.

INGREDIENTS

1 1/2 pounds cucumbers, about 3
1/2 cup minced shallots
3 tablespoons butter
6 cups light chicken stock, plus extra for thinning
1 1/2 teaspoons wine vinegar
3/4 teaspoon dried tarragon
4 tablespoons farina (cream of wheat) breakfast cereal
Salt and white pepper, to taste
1 cup sour cream
1-2 cup minced fresh dill, tarragon, or parsley

DIRECTIONS

Peel the cucumbers. Cut 18-24 paper-thin slices and reserve in a bowl for later. Cut the rest of the cucumbers into ½-inch chunks; you will have about 4½ cups.

Cook the shallots slowly in the butter for several minutes until tender but not browned. Add the cucumber chunks, chicken broth, vinegar, and herbs. Bring to a boil, then stir in the farina. Simmer, partially covered, for 20-25 minutes. Purée in a blender and then return the soup to the pan. Thin out with the extra chicken stock if necessary, and season with salt and white pepper to taste.

Just before serving, beat in ½ cup of the sour cream. Ladle the soup into soup bowls and place a dollop of the leftover sour cream on top of each. Float slices of cucumber on top of the cream, and decorate with a sprinkling of herbs.