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
1277
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
120g
100%
Sugar
22g
24%
Saturated Fat
17g
71%
Cholesterol
150mg
50%
Carbohydrate, by difference
49g
38%
Protein
13g
28%
Vitamin A, RAE
95µg
14%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
207µg
100%
Calcium, Ca
237mg
24%
Choline, total
31mg
7%
Fiber, total dietary
2g
8%
Fluoride, F
17µg
1%
Folate, total
26µg
7%
Iron, Fe
7mg
39%
Magnesium, Mg
28mg
9%
Niacin
4mg
29%
Pantothenic acid
1mg
20%
Phosphorus, P
215mg
31%
Selenium, Se
24µg
44%
Sodium, Na
3361mg
100%
Vitamin D (D2 + D3)
1µg
7%
Water
260g
10%
Zinc, Zn
2mg
25%

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.