cucumber soup

It’s summer!  we are free!

And it’s HOT.  So what better than a cold cucumber soup inspired by your garden.  I say inspired because I only had one cucumber ready to use but it definitely inspired me!  This recipe comes from Susan Mason’s cookbook.  Here are your ingredients (plus all purpose flour not shown)

• 2 tablespoons butter
• 1 bay leaf
• 5 cucumbers seeded, peeled, chopped
• 1 leek sliced, white part only
• 1 tablespoon all purpose flour
• 3 cups chicken stock
• salt & pepper
• 1 cup heavy cream
• juice of 1/2 a lemon

peel, remove seeds and chop:

 

melt butter (2T)

 

add leeks (sliced, white part only), bay leaf and chopped cucumbers

 

saute for 20 minutes while you change diapers, wipe tears, break up fights, sit for a performance of a circus, wash your hands, go back to your stove…

remove bay leaf and add 1 Tablespoon all purpose flour and stir to form paste

 

Add 1 teaspoon salt, 3 cups chicken stock

 

simmer for 30 minutes

go take pictures of container garden

   cucumbers                                  jalapenos                            okra

   

tomatoes                                                     basil & rosemary

 

come back to your simmering cucumbers (assuming it has been 30 minutes..)

puree in food processor

put it in the fridge to cool and wait

 

When chilled, add 1 cup heavy cream, plus juice from 1/2 lemon, salt , pepper.  Mine was a bit lemony so maybe add lemon juice a little a time until it’s just right!

serve with fresh dill