Cream Of Cucumber Soup (Potage Aux Concombres)
Cream Of Cucumber Soup (Potage Aux Concombres)
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.
Servings
4
servings
Ingredients
- 1 1/2 pound cucumbers, about 3
- 1/2 cup minced shallots
- 3 tablespoon butter
- 6 cup light chicken stock, plus extra for thinning
- 1 1/2 teaspoon wine vinegar
- 3/4 teaspoon dried tarragon
- 4 tablespoon 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.