Cucumber Soup

  • By: kim
  • Date: June 6, 2018
  • Time to read: 2 min.

This year can only be called the year of the cucumber. In the spring I just stuck some cucumber seeds at random on my allotment, and they all seem to have grown like weeds. I fact I picked so many cucumbers I have been trying to think of ways I could cook them to preserve them a bit longer. I came up with the idea of making cucumber soup. As soup usually freezes well I thought I would make a large batch of cucumber soup and freeze the excess soup for another time. You could of course use cucumbers from the market or supermarket.

This recipe turned out really well I based the cucumber soup on a recipe titled ”French Cucumber Soup” from Jane Grigson’s Vegetable Book. I did make some additions and substitutions, instead of the white flour the recipe called for I used ground almonds, as a thickening agent, and I added some lettuce and finally some curry powder to give the soup a hint of spice.

Cucumber Soup – Ingredients

1.5kg cucumber

50g butter

3 white onions

3 eggs

2 tbsp vegetable bouillon powder

1 tbsp curry powder

175 g ground almond

A handful of romaine lettuce

3 liters water

Few fresh chives

Cucumber Soup – Method

Peel and chop the onions into medium dice. Gently melt the butter in a large stockpot when melted add the onions.

Gently sweat the onions in the butter for about 5 minutes until the onions start to take on a translucent look. It is important that the onions do not brown.

Peel and roughly chop the cucumber and lettuce, add this to the onion mixture – continue to gently cook for about 5 minutes, it is also important here that the cucumbers and onions do not brown.

Add water, vegetable bouillon, curry powder and ground almonds to the stockpot. Cook until the cucumber is tender – this won’t long once the water reaches the simmering stage.

Blend this mixture until really smooth in a blender.

In a bowl mix together the cream and eggs add a ladle-full of the blended soup to the cream and eggs. Then tip this mixture into the full soup volume and mix well, place the whole soup mixture back into the stockpot and heat very gently until the soup thickens.

Serve the soup with snipped chives sprinkled over the top.

I understand you could eat this as a chilled cucumber soup, but I couldn’t possibly comment!

I have never been a great fan of cold soups certainly don’t fancy cold soup made from cucumber.

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