Soup: Cucumber
Lauren Works
A warm cucumber soup with a delicious yet delicate flavor, found in an old Gourmet magazine from 1950. -- Lauren
ingredients
- 2 1/2 cucumbers, partially peeled and sliced very thin
- 1/2 cucumber, finely chopped
- 3 Tbs. butter
- 6 scallions, chopped
- 1 cup water
- 3 Tbs. flour
- 3 cups chicken stock
- 1/2 cup heavy cream
directions
- 1
1. Melt butter in a saucepan, add scallions, and sauté gently until the scallions are partly cooked but not brown.
- 2
2. Add the cucumber slices, water, and a little salt and pepper, and simmer for 15 minutes or until the cucumbers are soft.
- 3
3. Stir in flour, mixed to a paste with a little cold water, and the hot chicken stock. Stir the mixture until it comes to a boil.
- 4
4. Run it through the KitchenAid food mill or a fine sieve.
- 5
5. Return the soup to the saucepan. Correct the seasoning, add the chopped cucumber and heavy cream. Reheat and serve.
notes
from Gourmet, 1950 * garden bounty * One bowl = 2 points
Source: Lauren Works
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