Cucumber Soup is an easy and flavorful soup that can be enjoyed any time of day.
- Carbohydrate 5.98425565281424 g
- Cholesterol 618.939583338073 mg
- Fat 128.805008342471 g
- Fiber 0.671658331976434 g
- Protein 153.51729375043 g
- Saturated Fat 37.1470447663902 g
- Serving Size 1 1 Serving (946g)
- Sodium 1207.35641847625 mg
- Sugar 5.31259732083781 g
- Trans Fat 10.7698825143076 g
- Calories 1835 calories
Step-by-step
- Peel, seed, and chop 2 cucumbers.
- Cook the chopped scallions in the margarine until soft. Add the chopped cucumbers and the wine vinegar. Pour in the broth, and stir in the farina. Salt to taste, and add tarragon. Let the soup simmer for 20 minutes, or until the cucumbers are soft.
- Put the soup into a blender, and puree it.
- Pour the puree into a bowl, and whisk in the sour cream. Taste the soup for seasoning. Pour the soup into bowls, and garnish with cucumber slices and chopped parsley.
Unlike a raw, chilled gazpacho that relies entirely on an uncooked fruit base, this warm blended soup transforms cucumbers through a gentle simmer in chicken broth. Farina acts as a reliable thickening agent, lending body without masking the clean, fresh character of the produce. Scaling this yield up or down requires maintaining the broth-to-vegetable ratio strictly so the starch concentration remains balanced.
- Peel and seed the cucumbers completely to eliminate bitterness and prevent excess water from thinning the broth.
- Sauté the green onions in margarine over medium-low heat for 4 to 5 minutes until translucent rather than browned.
- Simmer the mixture for exactly 20 minutes to tenderize the cucumber flesh fully.
- Blend the hot soup in small batches, venting the lid slightly with a towel to let steam escape safely.
- Whisk in the sour cream off the heat to prevent the dairy solids from curdling.
Pureed green soups should be strained through a fine-mesh sieve if an absolutely silky mouthfeel is desired. Store leftovers in an airtight container in the refrigerator for up to 3 days.
