Creamy Cucumber Soup

Creamy Cucumber Soup Recipe
James Carrier
Notes: This elegant soup comes from chef Kurt Alldredge of the Vintage Room at Fess Parker's Wine Country Inn & Spa in Los Olivos, California.


Makes 4 first-course servings

Recipe from


Nutritional Information

Calories 322
Caloriesfromfat 56 %
Protein 10 g
Fat 20 g
Satfat 12 g
Carbohydrate 26 g
Fiber 3.9 g
Sodium 440 mg
Cholesterol 45 mg


About 2 1/2 cups fat-skimmed chicken broth or vegetable broth
1 pound White Rose or Yukon Gold potatoes, peeled and cut into 1-inch chunks
1 cup thinly sliced onion (4 oz.)
1 cup thickly sliced celery (about 2 stalks; 5 oz.)
1/4 cup coarsely chopped parsley
1 green onion, rinsed, ends trimmed, coarsely chopped
1/2 teaspoon fresh thyme leaves or 1 teaspoon dried thyme
1 tablespoon butter
1 English cucumber (about 12 oz.), rinsed, or regular cucumber, peeled and seeded
About 3/4 cup crème fraîche or sour cream
About 1/2 teaspoon salt
About 1/8 teaspoon hot sauce


1. Combine 2 1/2 cups broth, potatoes, onion, celery, parsley, green onion, thyme, and butter in a 5- to 6-quart pan; cover and bring to a boil over high heat, stirring occasionally. Reduce heat and simmer, stirring occasionally, until potatoes mash easily with a fork, 20 to 25 minutes. Remove from heat and let cool to room temperature, about 1 hour.

2. Meanwhile, thinly slice a fourth of the cucumber; wrap airtight and chill. Coarsely chop remaining.

3. Working in batches, whirl potato mixture and chopped cucumber in a blender until smooth; pour into a large bowl. Stir in 3/4 cup crème fraîche, 1/2 teaspoon salt, and 1/8 teaspoon hot sauce. Cover and chill until cold, at least 1 hour, or up to 1 day.

4. Thin soup with more broth. If desired, add more salt and hot sauce to taste. Ladle into bowls and garnish with sliced cucumber and more crème fraîche.