Creamy Cucumber Soup
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.
Yield: Makes 4 first-course servings
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Amount per serving
- Calories: 322
- Calories from fat: 56%
- Protein: 10g
- Fat: 20g
- Saturated fat: 12g
- Carbohydrate: 26g
- Fiber: 3.9g
- Sodium: 440mg
- Cholesterol: 45mg
- 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.
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