Cream of Cucumber Soup (Potage Aux Concombres)



  • 1 1/2 Pound  cucumbers, about 3
  • 1/2 Cup  minced shallots
  • 3 Tablespoons  butter
  • 6 Cups  light chicken stock, plus extra for thinning
  • 1 1/2 Teaspoon  wine vinegar
  • 3/4 Teaspoons  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

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. 


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. 


Adapted from Mastering the Art of French Cooking, Volume 2 by Julia Child (Alfred A. Knopf, 1970)


Calories per serving:

366 calories

Dietary restrictions:

Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Oil Added, No Sugar Added

Daily value:



  • Fat 99g 152%
  • Carbs 101g 34%
  • Saturated 53g 267%
  • Fiber 8g 30%
  • Trans 1g
  • Sugars 47g
  • Monounsaturated 30g
  • Polyunsaturated 7g
  • Protein 51g 101%
  • Cholesterol 254mg 85%
  • Sodium 2,643mg 110%
  • Calcium 609mg 61%
  • Magnesium 231mg 58%
  • Potassium 3,678mg 105%
  • Iron 11mg 64%
  • Zinc 5mg 35%
  • Phosphorus 926mg 132%
  • Vitamin A 1,025µg 114%
  • Vitamin C 92mg 154%
  • Thiamin (B1) 1mg 58%
  • Riboflavin (B2) 2mg 124%
  • Niacin (B3) 25mg 126%
  • Vitamin B6 2mg 86%
  • Folic Acid (B9) 275µg 69%
  • Vitamin B12 1µg 12%
  • Vitamin D 2µg 0%
  • Vitamin E 3mg 13%
  • Vitamin K 122µg 153%
Have a question about nutritional data? Let us know.
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