POTAGE AUX CONCOMBRES
Cream of Cucumber Soup
based on a recipe from Mastering the Art of French Cooking, Volume II, by Julia Child and Simone Beck. The original recipe calls for a simpler thickening with farina, (see below) but I prefer the smoother texture of the roux.
For 6 to 7 cups, serving 4 to 6
1½ lbs. cucumbers (3, about 8 inches long)
½ cup or more finely chopped leeks and/or onions
3 Tbs. Butter
3 Tbs. all-purpose flor
6 cups chicken broth
1½ tsp. wine vinegar
¾ tsp. dried dill weed (or 1½ tsp. fresh, minced)
Salt and white pepper
1 cup sour cream, or ½ cup each heavy cream and sour cream
Minced fresh dill for garnish
Peel the cucumbers. Cut 18 to 24 paper thin slices and reserve as a garnish. Cut the rest into half-inch chunks; you will have about 4-1/2 cups.
Cook the leeks or onioins slowly in the butter, covered, for about 15 minutes until tender but not browned, stirring often. Add the flour and cook, stirring for several minutes. Gradually beat in the broth, bring to a boil, and simmer 10 minutes.
Add the cucumber chunks, vinegar, and dried dill. Bring to the boil, then simmer, partially covered, for 20 to 25 minutes. Puree, then return to the soup pan. Season with salt and white pepper Thin out with more liquid if necessary.
To serve hot, bring back to the simmer, whisk in 1/2 cup of the sour cream and serve each bowl topped with a dollop of sour cream, cucumber slices and herbs.
To serve cold, whisk the 1/2 cup sour cream into the pureed soup and overseason a bit. Chill overnight. Serve with remaining cream, cucumber slices and fresh dill.
Note: For a farina thickening, substiture 4 Tbs. of either cream of wheat cereal or semolina for the flour. Don't cook it--simply add it with the cucumbers, stock and seasonings after sauteeing the onions. The original also calls for shallots, which cook much faster than leeks.
Cream of Cucumber Soup
based on a recipe from Mastering the Art of French Cooking, Volume II, by Julia Child and Simone Beck. The original recipe calls for a simpler thickening with farina, (see below) but I prefer the smoother texture of the roux.
For 6 to 7 cups, serving 4 to 6
1½ lbs. cucumbers (3, about 8 inches long)
½ cup or more finely chopped leeks and/or onions
3 Tbs. Butter
3 Tbs. all-purpose flor
6 cups chicken broth
1½ tsp. wine vinegar
¾ tsp. dried dill weed (or 1½ tsp. fresh, minced)
Salt and white pepper
1 cup sour cream, or ½ cup each heavy cream and sour cream
Minced fresh dill for garnish
Peel the cucumbers. Cut 18 to 24 paper thin slices and reserve as a garnish. Cut the rest into half-inch chunks; you will have about 4-1/2 cups.
Cook the leeks or onioins slowly in the butter, covered, for about 15 minutes until tender but not browned, stirring often. Add the flour and cook, stirring for several minutes. Gradually beat in the broth, bring to a boil, and simmer 10 minutes.
Add the cucumber chunks, vinegar, and dried dill. Bring to the boil, then simmer, partially covered, for 20 to 25 minutes. Puree, then return to the soup pan. Season with salt and white pepper Thin out with more liquid if necessary.
To serve hot, bring back to the simmer, whisk in 1/2 cup of the sour cream and serve each bowl topped with a dollop of sour cream, cucumber slices and herbs.
To serve cold, whisk the 1/2 cup sour cream into the pureed soup and overseason a bit. Chill overnight. Serve with remaining cream, cucumber slices and fresh dill.
Note: For a farina thickening, substiture 4 Tbs. of either cream of wheat cereal or semolina for the flour. Don't cook it--simply add it with the cucumbers, stock and seasonings after sauteeing the onions. The original also calls for shallots, which cook much faster than leeks.