Cucumber-Cream Soup

Wednesday, July 15, 2009

This is a recipe I've been using each summer since planting a garden. It's from my cousin's tea room in Eureka Springs... Spears Victorian Sampler Tea Room. It's a great way for gardeners to use their over-abundance of cucumbers... and it always seems like there's an abounding crop of cucumbers! So, here it is complete with pictures in this blog post (with slight alterations from myself):

Cucumber-Cream Soup

6 medium cucumbers, peeled, seeded, & chopped
1/2 small onion (original calls for a whole onion)
3 Tbsp. Butter
1/4 C flour (a bit more for a thicker soup)
3 C chicken broth
1 C whipping cream

In large saucepan, cover & cook cucumbers
& onion in butter about 15 min. or until tender. Stir in flour. Add chicken broth and whipping cream; cook & stir until thickened and bubbly. Pour half of the mixture into blender.

Cover and blend until mixture is smooth. Set aside. Repeat with remaining mixture. Cover and fully chill. Garnish with additional cucumber slices if desired. Makes 10 to 12 servings.

My commentary: After years of altering and trying different ways to cook this (many times due to a lack of ingredients), this I have come to conclude:

1. Do not substitute water for chicken broth... it makes for a somewhat tasteless soup
2. You may substitute half and half or even milk for cream if you're watching fat content... but it really is best with the whipping cream
3. Do not skip de-seeding the cucumbers... the seed hulls really do change the texture of the soup... and the same goes for peeling the cucumbers as well.
4. Do not make the same mistake Courtney did and fire up the blender on a high speed right off the bat... you'll be wiping cucumber soup off the ceiling... :-)
5. We made a double batch in these photos... great for storing in the fridge or freezer for another night.


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