Cream of Cucumber Soup (Potage Aux Concombres)

Cream of Cucumber Soup (Potage Aux Concombres)
Staff Writer

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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. 

4
Servings
1250
Calories Per Serving
Deliver Ingredients

Notes

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

Ingredients

  • 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

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. 

Nutritional Facts

Total Fat
115g
100%
Sugar
28g
31%
Saturated Fat
16g
67%
Cholesterol
129mg
43%
Carbohydrate, by difference
59g
45%
Protein
11g
24%
Vitamin A, RAE
96µg
14%
Vitamin B-12
1µg
42%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
12mg
16%
Vitamin K (phylloquinone)
208µg
100%
Calcium, Ca
184mg
18%
Choline, total
24mg
6%
Fiber, total dietary
6g
24%
Fluoride, F
17µg
1%
Folate, total
48µg
12%
Iron, Fe
4mg
22%
Magnesium, Mg
44mg
14%
Manganese, Mn
1mg
56%
Niacin
1mg
7%
Pantothenic acid
2mg
40%
Phosphorus, P
218mg
31%
Selenium, Se
19µg
35%
Sodium, Na
3083mg
100%
Vitamin D (D2 + D3)
1µg
7%
Water
257g
10%
Zinc, Zn
1mg
13%

Cucumber Shopping Tip

There are three different types of cucumbers: slicing, pickling, and “burpless.” If you're making sandwiches, you might want to try the “burpless” variety which are naturally seedless and are less likely to cause gas.

Cucumber Cooking Tip

Salting your cucumber slices and allowing them to drain over a colander for about an hour will get rid of any excess water and keep your sandwich from becoming soggy.