CHILLED CUCUMBER SOUP WITH SMOKED SALMON AND DILL
Steps:
- Melt butter in heavy large pot over medium heat. Add onions and sauté until slightly softened, about 3 minutes. Add cucumbers and potato; stir 1 minute. Add broth, dill sprigs, and 1 teaspoon salt. Increase heat and bring to simmer. Reduce heat to low; cover and simmer until cucumbers and potato are tender, stirring occasionally, about 25 minutes. Working in batches, puree soup in processor until smooth. Return to pot. Cool 15 minutes. Whisk in 1/2 cup crème fraîche and 4 tablespoons minced dill. Cover and chill until cold, about 4 hours. (Can be made 1 day ahead. Keep chilled.) Taste soup, adding more salt if desired. Ladle soup into 6 bowls. Place dollop of crème fraîche in center of each bowl; sprinkle with smoked salmon and remaining 2 tablespoons minced dill.
HOT CUCUMBER SOUP
My friend Liza, who works for my parent company, just emailed me this recipe. Liza likes to surf Zaar for recipes, but hasn't joined as a member yet. She's letting me post her recipe (which sounds really yummy). Hopefully, she'll post some of her own soon!
Provided by Mirj2338
Categories Lunch/Snacks
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- As per the recipe: Peel and slice the cucumbers.
- Melt the butter/marg in large saucepan and saute the onion until transparent.
- Stir in the flour.
- Add the stock and bring to a boil.
- Add the sliced cucumber and cook until tender.
- Puree in electric blender.
- Season to taste with salt and pepper and stir in lemon juice.
- Just before serving, mix in the cream.
- What Liza does: I use alot more cucumbers, maybe+- 800/900g and add a touch more water to the stock amount.
- I use more onions, approx.
- 2 med-large.
- Don't use more lemon juice as it changes the taste of the soup.
- Once the soup is cooked (ie. the cucumbers are tender), puree the soup: and options: can either leave the soup as it is; or put in one tub of sour cream; or don't put sour cream in the pot and only serve with sour cream as garnish.
- It's yummy.
Nutrition Facts : Calories 134.5, Fat 10.1, SaturatedFat 4.5, Cholesterol 22.1, Sodium 53.6, Carbohydrate 10.4, Fiber 0.9, Sugar 2.6, Protein 1.8
CUCUMBER SOUP (WARM)
I never would have believed it, until someone made me eat some: cucumber soup can be served warm and is really yummy! It's easy, quick, inexpensive, low fat, and really tasty - just perfect comfort food for the colder months! This is a traditional Belgian recipe. Even my kids loved this and said it tasted like broccoli and cheese soup - but better (I agree!). It has a very mild taste and the cucumber is not overwhelming. Some black pepper really brings out the best in this recipe.
Provided by CoffeeMommy
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Sautee coarsly chopped onions in some butter/oil.
- Coarsely cut the cucumbers (do not peel!) and add to the onions.
- Add salt and pepper to taste.
- Add 2 liters of water and the stock cubes.
- Cook together until the cucumbers are soft.
- Blend together until smooth.
- Add 200ml of milk.
- For an extra touch add some parsley just before serving.
Nutrition Facts : Calories 75.6, Fat 1.4, SaturatedFat 0.7, Cholesterol 3.5, Sodium 404, Carbohydrate 14.4, Fiber 2, Sugar 7.3, Protein 3.1
CHILLED CUCUMBER SOUP WITH WARM SALMON
Provided by Richard Sax
Categories appetizer, side dish
Time 2h25m
Yield Four servings
Number Of Ingredients 7
Steps:
- Peel the cucumbers, halve them lengthwise and scrape out the seeds with a teaspoon, reserving seeds. Cut up the cucumbers, setting aside a one-and-one-half-inch length for garnish if desired, and place in a food processor with the yogurt and dill. Puree until smooth. Transfer the puree to a mixing bowl; whisk in the cream. Place the reserved cucumber seeds in the food processor and process briefly. Strain the liquid from the seeds into the puree (this adds more cucumber flavor); discard the seeds. Season the soup with salt and cayenne; cover and chill at least two hours.
- At serving time, cut the reserved cucumber into quarter-inch cubes; salt lightly and set aside. Heat a thin film of olive oil in a heavy skillet, preferably nonstick. Pat the squares of salmon dry; season lightly with salt, if desired. Add the salmon to the skillet and saute quickly over medium heat, turning once, until lightly golden, about two minutes total. Place three pieces of salmon in each soup bowl; place diced cucumber and a sprig of dill in the center. Pour the cold soup gently over the warm salmon and serve immediately.
Nutrition Facts : @context http, Calories 222, UnsaturatedFat 8 grams, Carbohydrate 9 grams, Fat 15 grams, Fiber 1 gram, Protein 13 grams, SaturatedFat 6 grams, Sodium 552 milligrams, Sugar 6 grams
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