Cold Cucumber Soup with toast and double creme brie
Summer may be winding down here in the U.S., but you can still enjoy a bowl of delicious Cold Cucumber Soup.
Cucumbers are good prepared a number of ways. You can eat cucumber sandwiches or just slices of cucumbers with a meal. But one of the best ways to enjoy cucumbers is in a cold soup. I prepared my soup similar to a Polish cucumber soup and added potatoes.
Start by peeling and dicing 3 small potatoes. Put them in a saucepan and boil. When they’re done (about 5 minutes), drain and set aside to cool.
Take 5 cucumbers, peel, seed and dice them. In a stock pot put 2 tablespoons olive oil and 2 tablespoons butter on medium heat. Add 3/4 cup minced sweet onion to saute, stir constantly for 2 1/2 minutes. Add 1 tablespoon minced garlic and cook for 30 seconds, add cucumbers, stir together and cook for 7 minutes.
A delicious bowl of Cold Cucumber Soup
Add cooled potatoes, stir well, add 1/2 teaspoon celery seed and 1/2 cup chicken stock. Use an immersion blender to puree soup. Add 1/2 cup sour cream, 4 teaspoons Lawry’s Garlic Salt, and fresh ground black pepper to taste.
Put soup in a large bowl and refrigerate to chill for at least a couple of hours. The soup is best if let cool overnight before serving. To enhance the soup, serve with toast and a double creme brie.
Thanks for stopping by today. Do you like cucumbers? If so, how do you like them? Do you have a cucumber soup recipe? Hope you’ll give this a try. If you do, please stop back by and let me know how it turns out or if you post it online tag it with #thesurprisedgourmet. I’m always glad to know how my recipes turn out for you.
Cucina Felice!
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Serves: 4 Servings
- 3 Small potatoes (peeled and diced)
- 5 Large cucumbers (4½ cups), peeled, seeded and diced
- ¾ Cup minced sweet onion
- ½ Teaspoon celery seed
- ½ Cup sour cream
- 1 Tablespoon minced garlic
- ½ Cup chicken stock
- 4 Teaspoons garlic salt
- Peel and dice 3 small potatoes. Put them in a saucepan and boil. When they're done (about 5 minutes), drain and set aside to cool.
- Take 5 cucumbers, peel, seed and dice them. In a stock pot put 2 tablespoons olive oil and 2 tablespoons butter on medium heat. Add ¾ cup minced sweet onion to saute, stir constantly for 2½ minutes. Add 1 tablespoon minced garlic and cook for 30 seconds, add cucumbers, stir together and cook for 7 minutes.
- Add cooled potatoes, stir well, add ½ teaspoon celery seed and ½ cup chicken stock. Use immersion blender to puree soup. Add ½ cup sour cream, 4 teaspoons garlic salt, and fresh ground black pepper to taste.
- Put soup in refrigerator to chill for at least a couple of hours. The soup is best if let cool overnight before serving. To enhance the soup, serve with toast and a double creme brie.
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