Cucumber-Cream Soup
Submitted by Cheyrl020
Chilled cucumber cream soup with whipping cream, chicken broth, and butter. Cooked cucumbers and onions are blended silky smooth, then served cold for a refreshing summer starter.
YIELD
10 servingsPREP
15 minCOOK
40 minREADY
Cooked cucumber soup is a different creature from the raw kind. Sauteing the cucumbers in butter with onion for 15 minutes softens their vegetal bite and brings out a mellow, almost sweet flavor you don’t get from a raw blended version.
Flour thickens the base before the chicken broth and whipping cream go in, giving this soup real body. After blending until silky, it gets chilled and served cold. That richness from the cream tastes lighter when it’s cold, which is exactly why this works so well as a summer starter.
Kitchen Tips
- Seed the cucumbers before chopping. The seeds add bitterness and extra water that dilutes the soup.
- Blend in two batches as directed. Overfilling the blender with hot liquid is dangerous and gives you an uneven texture.
- Taste after chilling. Cold dulls flavors, so you’ll likely need more salt than you think.
- Thin with a splash of chicken broth if the soup is too thick after chilling. The flour continues to set as it cools.
Variations
- Add fresh dill or mint before blending for a herby, garden-fresh twist.
- Swap the cream for Greek yogurt for a tangier, lighter version.
- Garnish with a drizzle of good olive oil and a pinch of smoked paprika for color and warmth.
Ingredients
Directions
In 2-qt saucepan cook cucumbers and onion, covered, in butter or margarine about 15 minutes or until tender.
Stir in flour.
Add chicken broth and whipping cream; cook and stir until thickened and bubbly.
Pour half the mixture into blender container or food processor.
Cover and blend until mixture is smooth.
Set aside.
Repeat with remaining mixture.
Cover and chill.
Garnish with additional cucumber slices, if desired.
Makes 10 to 12 servings.
Microwave Cooking Directions: Use ingredients as listed above.
In a 2-quart nonmetal bowl or casserole place cucumbers, onion, and butter or margarine.
Cover with waxed paper and cook in a countertop microwave oven on high power about 7 minutes or until onion is tender.
Stir in flour. Add chicken broth and cream. Cover and micro-cook 8 minutes or until thickened and bubbly, stirring every two minutes. Blend half the mixture in blender container or food processor until smooth. Set aside; repeat with remaining. Cover and chill. Serve as directed above.
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