SerpApi.Org
It’s like summer in a bowl.
Key Points
- Julia Child’s cucumber soup is a simple, versatile recipe.
- It can be served warm or chilled, making it ideal for both summer and fall.
- The soup comes together in just three easy steps using fresh cucumbers and pantry staples.
The best way to say goodbye to summer and to start embracing fall? Making a comforting soup with summer produce, and Julia Child’s Cream of Cucumber Soup is perfect for just that.
The recipe, found in the chef’s cookbook Mastering the Art of French Cooking, Vol. 2, was reposted on the blog Kahakai Kitchen. It only takes three steps to make, so calling this soup easy is an understatement.
Here’s how to make Child’s classic recipe that’s a bowl of deliciousness.
These are the ingredients you will need:
- 1½ pounds cucumbers (about 3 large)
- ½ cup minced shallots
- 3 tablespoons butter
- 6 cups light chicken stock, plus extra for thinning if needed
- 1½ teaspoons white wine vinegar
- ¾ teaspoon dried tarragon
- 4 tablespoons farina (cream of wheat) breakfast cereal
- Salt and pepper to taste
- 1 cup sour cream
- 1 cup minced fresh herbs like dill, tarragon or parsley
While it’s a longer list of ingredients, many are pantry staples that you probably have on hand.
First, once you peel your cucumbers, cut them into 18 to 24 paper-thin slices and reserve them in a bowl for later. Cut the rest of your cucumbers into ½-inch chunks, which will make about 4½ cups.
Then, in a medium skillet, cook your shallots over low heat in butter until tender. This should take a few minutes, as you’re making sure they don’t brown. In the same skillet, add in your cucumber chunks, light stock, wine vinegar and fresh herbs. After bringing to a boil, stir in the farina and simmer, partially covered, for 20 to 25 minutes. You’ll then take the cooked mixture and puree it in a blender before adding it back to the pan. Add your salt and pepper to taste, and thin out the soup with more stock if needed.
Once back in the pan, all you need to do is beat in half of the sour cream. Serve your soup in bowls and garnish with a dollop of sour cream, the paper-thin cucumber slices and a sprinkle of herbs. Voilà! You have a warm and tasty cucumber soup ready to be enjoyed.
If you were looking for a cold soup, wait until it has cooled to room temperature before beating in the sour cream. Then refrigerate the soup for at least 4 hours, then serve chilled.
The fact that this simple soup is enjoyable both warm and cold makes it a perfect summer-to-fall transition recipe. For more cucumber soup recipes to help you stay cool in the sweltering heat, try our creamy cucumber soup or this vegan version for warm nights.
Read the original article on EatingWell
