Cream of Cucumber Soup (Potage Aux Concombres)

Cream of Cucumber Soup (Potage Aux Concombres)
Staff Writer


Cream of Cucumber Soup

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, Pork Free, Alcohol Free, No Sugar Added

Daily value:



  • Fat 25g 38%
  • Carbs 25g 8%
  • Saturated 13g 67%
  • Fiber 2g 8%
  • Trans 0g
  • Sugars 12g
  • Monounsaturated 7g
  • Polyunsaturated 2g
  • Protein 13g 25%
  • Cholesterol 64mg 21%
  • Sodium 661mg 28%
  • Calcium 152mg 15%
  • Magnesium 58mg 14%
  • Potassium 920mg 26%
  • Iron 3mg 16%
  • Zinc 1mg 9%
  • Phosphorus 232mg 33%
  • Vitamin A 256µg 28%
  • Vitamin C 23mg 38%
  • Thiamin (B1) 0mg 14%
  • Riboflavin (B2) 1mg 31%
  • Niacin (B3) 6mg 31%
  • Vitamin B6 0mg 21%
  • Folic Acid (B9) 69µg 17%
  • Vitamin B12 0µg 3%
  • Vitamin D 0µg 0%
  • Vitamin E 1mg 3%
  • Vitamin K 31µg 38%
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