Friday, August 12, 2011

Cucumber Soup (Hot or Cold)

Cucumber Soup
(8 to 10 cups)


6 tbsp. Butter, divided
2 Yellow Onions, chopped
3 Cucumbers (about 2 1/2 to 3 lb.), peeled, seeded and chopped
1 tsp. Salt
¼ tsp. White Pepper
1 qt. Chicken Broth
2 tbsp. Flour
2 Egg Yolks
1 cup Heavy Cream


In a large sauté pan, melt 4 tbsp. butter over medium heat.  Now add the onion and cucumber to the pan and sauté for about 15 minutes.  Stir in the salt, pepper, chicken broth and cover with a lid.  Lower the heat to simmer and continue for about 15 minutes.  Using a regular blender or food processor puree the mixture and set aside.  In a large sauce pan over medium heat, melt the remaining 2 tbsp. of butter and add the flour.  Whisk the butter and flour together and continue cooking for 1 to 2 minutes before adding the pureed mixture.  Continue to whisk mixture until it thickens and is smooth.  Lightly beat the egg yolks in a small bowl and add a tbsp. or two of the pureed mixture to the egg yolks and blend.  Now pour the egg yolk mixture into the pureed mixture.  Reduce the heat to low and add the cream as you whisk.  Be sure not to let the mixture boil but heat for about 2 minutes longer before removing the pan from the heat source.  You can now serve the soup hot or cool it and serve it cold later.  I like it both ways but the choice is yours.

Note:               I will occasionally add a pinch of nutmeg or cinnamon to the
                           soup for a little different taste.

Ideas for Future Efforts

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