Cucumber Soup

Here is another recipe from my childhood. Honestly I can’t remember if I actually liked it then or not. Probably not because I was kind of a brat 🙂

But now I really enjoy this dish. My mom made a huge batch last year and gave us some. I was quite nervous if Levi would like it, and he really enjoyed it! We tried to make our own last winter, and it turned out ok. This summer we planted 3 cucumber plants. Boy was that a HUGE mistake! We will have enough cucumbers to feed most of the town! I have been giving them away left and right. And I still had 3 monster sized ones left, so it was time to make my own big batch of soup.

Levi had been feeling sick for a few days and this was going to be the perfect thing to soothe that sore throat! A nice bowl of soup, some homemade Parker House Rolls and a little salad really hit the spot. One of the other really great things about this soup is that you can eat it hot or cold! Perfect for any season.

I also wanted to share a little cucumber tip I learned from Levi’s mom this summer. If your cucumbers are a little bitter then there is a simple trick that removes that taste and brings out the crisp cool flavor. If you cut off the top inch or so of the cucumber and rub the 2 cut ends together for a few minutes and they will start to get a white foam. I usually just stop once the foaming subsides. Just wipe the foam off and there you go.

Ingredients:

  • 5 Medium Cucumbers or 3 Giant ones, peeled, seeded and diced.
  • 1 Medium White Onion, diced
  • 5 Tbsp Butter
  • 3 Tbsp Flour
  • 5 Cups Chicken Stock
  • 1Tbsp Lemon Juice
  • 1 Tbsp Basil
  • 1 Tsp Paprika
  • 1 Tsp White Pepper
  • 1/2 tsp Celery Salt
  • 1 Tsp Salt
  • 1 Cup Heavy Cream

For a topping I finely chopped some cucumber, onion and dill and it added a nice crunch and some extra flavor.

In a large pot saute the cucumber and onions with 2 Tbsp of butter. Cook until they are slightly browned and very soft. In a medium skillet melt 3 Tbsp of butter and add the flour. Whisk until combined and slightly browned. Slowly add 2 cups of chicken stock whisking continuously. Add to the vegetables and then add the seasonings. Cover and simmer over low-medium heat for 20 minutes.

Remove from heat. I used a hand held immersion blender, but you can also pour it into a regular blender to puree until completely smooth.

Move back to pan over medium heat, add the rest of the chicken stock and reheat to blend. Add lemon juice and cream. Stir and bring to a simmer.

Serve hot with garnish or cool down and serve with lemon slices as garnish.

 

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