Friday, September 26, 2008

Chilled Cucumber Soup

Serve with slices of rye bread topped with cream cheese and smoked salmon (6 1/2 ounces/200 g smoked salmon will be enough for 4 people). Recipe serves 4.


1 1/2 ounces (40 g) butter
1 onion, finely chopped
2 large telegraph cucumbers, peeled, seeded and cubed
3 cups good chicken stock
1 firmly packed cup watercress
3/4 cup cream
1/2 cup creme fraiche, for garnish
1 1/2 ounces (40 g) salmon roe, for garnish
Mustard cress, for garnish


1. Melt the butter in a large saucepan and cook onion over medium heat until soft. Add cucumber, cover, reduce heat and cook gently for 5 minutes. Add stock and bring to the boil. Simmer, covered, for about 15 minutes, or until cucumber is tender.
2. Add watercress and stir over medium heat for 2 minutes. Remove from heat and cool.
3. Transfer in batches to a food processor and process each batch until smooth. Season to taste and stir in cream.
4. Refrigerate until well chilled. Serve in individual bowls garnished with a spoonful of creme fraiche, salmon roe and mustard cress.

No comments: