This recipe comes from my good friend Josée and I don't know where she got it. I miss you Josée and I can't wait to see you!
Cream of Cucumbers
6 TBSP butter (I always use less)
1 small onion
3 cucumbers seeded and peeled (I always use more and if the seeds are small they stay in and the peel too!)
5 TBSP flour (I used whole wheat and nobody noticed)
6 C chicken stock
1 TBSP chives or parsley
Salt and pepper
1/4 tsp thyme and basil
1/2 tsp chervil (I use lovage)
1 laurel leaf
A smidgeon of ground clove
Melt butter in large pot, add oinion then cukes cook at low heat about 15 min. Add flour and cook 3 min.
Remove pot from heat and add 1 C of stock, stir and put back on the stove and add the rest of the stock.Season. Cook at low heat about 40 min, then remove laurel leaf blitz with your wand mixer.
I usually decorate the soup with chopped chives or chopped green onion. It is great hot or room temperature.
Enjoy! And remember that everything tastes better in Pyrex!
4 comments:
Thanks for this! Now I can use up the cucs given to me by a neighbour.
I hope you like it!
It's a big fave here...
That looks really good and I wish they were that cheap here! Farm stands charge a ton here.... I looked into a co-op and they wanted hundreds to join.
I just paid $4 for 2 big english cukes.. robbery, but I love them
I really should try container gardening again
Yes. I agree Don Draper may just have the 'original' in his office. We'll keep our eyes open for it!
Jim
Post a Comment