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Creamy Cucumber Soup

Cucumber

I've been saving cooking magazines for ages. I've got several boxes of old Bon Appetites, Gourmets, Fine Cooking, Sunset and others. I used to go back and re-read the older issues. But I've come to realize that everything I really need is on the web especially with Epicurious and Find.MyRecipes.

So I've been going through the old boxes and recycling the old magazines. I usually will go through and review a few that look interesting.

We have an abundance of cucumbers this year. We're growing Orient Express and it has been producing like crazy. I came across this interesting recipe in Sunset for a cold creamy cucumber soup. I had this in France and loved it.

Cucumbers

The recipe is very easy. I was surprised to see that it had celery but it added depth to the soup. I'm definitely going to make this one again.

Creamy Cucumber Soup

Creamy Cucumber Soup
Sunset - July 2002

2 1/2 cups chicken or vegetable broth
1 pound White Rose or Yukon Gold potatoes, peeled and cut into 1-inch chunks
1 cup thinly sliced onion
1 cup thickly sliced celery (about 2 stalks)
1/4 cup coarsely chopped parsley
1 green onion, rinsed, ends trimmed, coarsely chopped
1/2 teaspoon fresh thyme leaves or 1 teaspoon dried thyme
1 tablespoon butter
1 English cucumber (about 12 oz.), rinsed, or regular cucumber, peeled and seeded
About 3/4 cup crème fraîche or sour cream
About 1/2 teaspoon salt
About 1/8 teaspoon hot sauce


1. Combine 2 1/2 cups broth, potatoes, onion, celery, parsley, green onion, thyme, and butter in a 5- to 6-quart pan; cover and bring to a boil over high heat, stirring occasionally. Reduce heat and simmer, stirring occasionally, until potatoes mash easily with a fork, 20 to 25 minutes. Remove from heat and let cool to room temperature, about 1 hour.

2. Meanwhile, thinly slice a fourth of the cucumber; wrap airtight and chill. Coarsely chop remaining.

3. Working in batches, whirl potato mixture and chopped cucumber in a blender until smooth; pour into a large bowl. Stir in 3/4 cup crème fraîche, 1/2 teaspoon salt, and 1/8 teaspoon hot sauce. Cover and chill until cold, at least 1 hour, or up to 1 day.

4. Thin soup with more broth. If desired, add more salt and hot sauce to taste. Ladle into bowls and garnish with sliced cucumber and more crème fraîche.

Comments (3)

Kim [TypeKey Profile Page]:

Did you ever see Amy's recipe for cold cucumber soup in the Food blog. I still make it but this one sounds interesting too (although more fattening ;D).

No I didn't remember it. I just looked it up and I'm going to try it next. It will definitely be lighter both from the yogurt and without the potato. Thanks Kim

Mmmm. Thanks for that recipe. I'm going to try it.
Love the picture of the curved cucumber!

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