Cold Cucumber Soup Recipe
Ingredients
| Cucumbers | 4 Small | |
| Kosher salt | 1/2 Cup (16 tbs) | |
| Butter stick | 1 | |
| Onion | 1 Small, chopped | |
| 1 1/2 cups chicken stock, preferably homemade | ||
| Potatoes | 3 Large | |
| Heavy cream | 1 Cup (16 tbs) | |
| Chives | 1/4 Cup (16 tbs), chopped | |
Directions
Peel, seed, and thinly slice the cucumbers.
Place in a single layer on a large plate and cover with the salt.
Set aside for about 30 minutes to remove bitterness.
Rinse under cold water, then pat dry.
Melt the butter in a medium saucepan over moderately high heat.
Add the onion, reduce the heat to moderate, and cook until softened but not browned, 3 to 5 minutes.
Add the cucumbers and stir until they are thoroughly coated with butter and onion.
Pour in the chicken stock and add the potatoes.
In crease the heat to high and bring to a boil, then immediately reduce the heat to low and simmer until the potatoes are cooked through, about 20 minutes.
Allow to cool slightly.
Transfer to the bowl of a food processor or blender and puree until very smooth.
Refrigerate until thoroughly chilled, about 2 hours.
Just before serving, stir in the cream.
Garnish with the chives.
Place in a single layer on a large plate and cover with the salt.
Set aside for about 30 minutes to remove bitterness.
Rinse under cold water, then pat dry.
Melt the butter in a medium saucepan over moderately high heat.
Add the onion, reduce the heat to moderate, and cook until softened but not browned, 3 to 5 minutes.
Add the cucumbers and stir until they are thoroughly coated with butter and onion.
Pour in the chicken stock and add the potatoes.
In crease the heat to high and bring to a boil, then immediately reduce the heat to low and simmer until the potatoes are cooked through, about 20 minutes.
Allow to cool slightly.
Transfer to the bowl of a food processor or blender and puree until very smooth.
Refrigerate until thoroughly chilled, about 2 hours.
Just before serving, stir in the cream.
Garnish with the chives.
Chef
