If you have never tasted cooked cucumber before, this soup may seem a bit odd. But it works beautifully and provides for a silky, smooth, and revitalizing bowl of calm. After being cooked, the taste of cucumber itself is perceived only distantly. You do, however, get the instantly refreshing feel of fresh cucumbers and mint. And it’s absolutely delicous.
I like to simmer the chunks of cucumber in chicken broth with herbs, puree them with a bunch of mint, and then cook the puree with cream until hot. This is most definitely one of my all-time favorite soups. Comforting, satisfying, fresh, and invigorating, it’s the perfect starter to a variety of light or indulgent feasts.
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INGREDIENTS/ SERVES 4
1 medium onion, finely chopped
4 garlic cloves, minced
2 tablespoons butter
3 cups (705 ml.) chicken stock (broth, hot
10 small cucumbers (or 6 large ones), skins peeled and diced
1/2 teaspoon salt
2 handfuls fresh mint
1 handful fresh parsley
1/2 cup (118 ml.) heavy cream
1. Sauté onion and garlic with butter in a medium pot over medium-high heat until soft and translucent. Pour in the chicken stock and stir in the cucumbers, salt, and a sprinkle of pepper. Bring to a simmer, cover, lower the heat to medium-low and cook for 15 minutes.
2. Blitz the cucumber and liquid mixture in a blender with the mint and parsley until smooth. Pour the puree back into the pot, stir in the cream, and add salt to your taste if necessary. I always add another 1/4 teaspoon or so. Heat just until it comes to a simmer (2-3 minutes).
3. Serve and garnish with fresh mint. Enjoy!