Rebecca's Cooking Journal

salt and pepper

Cream of Cucumber Soup

Molly Wizenberg mentioned in her memoir, A Homemade Life, that she likes to make a pot of soup every week so she has something light for lunch. I decided I’m going to try some new soup every week or two as well. I love a light meal, and soups are just the thing.

So then I had to determine  what kind of soup is appropriate for summer. A friend mentioned that Cucumber soup is what she thinks of. I’d never had it, so I thought I’d have to give it a try.

Oh my. This soup was so good. I don’t normally like uncooked cucumbers, but this was so delicious, especially the second day when it was chilled. It didn’t make very much — or maybe we just ate it too fast! — so I’ll double it next time. Also, I only sliced one-half of a cucumber for garnish and it was sufficient. (The recipe suggests an entire cucumber.)

It is a very thin soup, but I liked that. It was just right for a hot summer evening. We also ate a white pizza and together the meal hit the spot!

I adapted a recipe that I found online. That site claimed it was Julia Child’s but I can’t vouch for that. I simplified it a bit for my own sake. 

Cream of  Cucumber Soup

Yield: 2 to 4

Ingredients:

2 pounds cucumbers
2 tablespoons butter
1/2 cup onions, chopped
4 cups chicken stock
1 tablespoon white wine vinegar
1/3 cup dill; chopped
Salt and pepper
1/2 cup sour cream

Optional garnish: 1/3 cup dill; additional sour cream

Directions:

Peel and score cucumbers. Slice one-quarter of a cucumber into paper-thin slices and set aside. Seed and roughly chop the remaining cucumbers.

Melt the butter and cook the onions until wilted, for 2 to 3 minutes; add the chopped cucumbers, broth, vinegar, and dill. Simmer uncovered until the cucumber is cooked thoroughly.

Puree. If desired, pass soup through a strainer to avoid any solids remaining in the soup.

Reheat the broth, correcting the seasonings. Then wisk in sour cream.

Garnish with cucumber slices. If desired, serve with additional sour cream and dill on the side.

For a cold version, chill, and just before serving, whisk in chilled sour cream, garnishing as above.

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