Cream of Cucumber Soup (Potage Aux Concombres)

Staff Writer
Cream of Cucumber Soup (Potage Aux Concombres)
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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
369
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. 

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.

Nutritional Facts

Total Fat
25g
38%
Sugar
12g
N/A
Saturated Fat
13g
67%
Cholesterol
64mg
21%
Protein
12g
25%
Carbs
27g
9%
Vitamin A
199µg
22%
Vitamin B12
0.2µg
3%
Vitamin B6
0.4mg
20.2%
Vitamin C
10mg
17%
Vitamin D
0.4µg
0.1%
Vitamin E
0.7mg
3.4%
Vitamin K
31µg
38%
Calcium
121mg
12%
Fiber
2g
8%
Folate (food)
46µg
N/A
Folate equivalent (total)
46µg
12%
Iron
2mg
11%
Magnesium
51mg
13%
Monounsaturated
7g
N/A
Niacin (B3)
6mg
31%
Phosphorus
227mg
32%
Polyunsaturated
2g
N/A
Potassium
814mg
23%
Riboflavin (B2)
0.5mg
28.4%
Sodium
1457mg
61%
Thiamin (B1)
0.2mg
14.4%
Trans
0.3g
N/A
Zinc
1mg
8%

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