CUCUMBER COCONUT SOUP
This chilled cucumber-coconut soup gets its inspiration from Indian cuisine, which often marries the two components. Jalapeno and fresh cilantro add character to poached chicken.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 11
Steps:
- Bring chicken stock to a boil in a small saucepan. Add chicken; return to a simmer, and reduce heat. Cook, covered, until chicken is cooked through, about 12 minutes. Transfer chicken to a plate, reserving stock, and let cool.
- Heat olive oil in a medium saute pan over medium heat. Add onion; cook until soft and translucent, about 4 minutes. Add garlic, jalapeno, and cucumbers; cook 1 minute more. Add reserved chicken stock, and bring to a simmer; cook until cucumbers are tender, about 5 minutes. Remove from heat; let cool slightly.
- Working in batches, transfer cucumber mixture to a blender or food processor, and puree until smooth. Add coconut milk and cilantro to last batch, pureeing until cilantro is very finely chopped. Transfer to a large bowl, and cover with plastic wrap; place in refrigerator until soup is completely cool. Stir in lime juice, and season with salt and pepper.
- To serve, shred chicken into bite-size pieces. Ladle soup into bowls; top each with chicken, and garnish with cilantro.
SIMPLE CUCUMBER SOUP
The most simple yet one of the best soups I had so far. A simplified version of my mum's cucumber soup. No need for salt, pepper, or seasonings, just a good vegetable broth. I like to have it with a good slice of toasted bread and some good cheese.
Provided by virgi
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 40m
Yield 3
Number Of Ingredients 7
Steps:
- Melt butter with the oil in a large saucepan over medium-high heat. Cook and stir onion and garlic in the butter mixture until tender, 3 to 5 minutes. Add cucumber and zucchini slices; cook and stir until softened, 2 to 3 minutes. Pour vegetable broth over the mixture; bring to a boil, reduce heat to medium-low, and let simmer until the vegetables are cooked through, 20 to 25 minutes. Remove from heat and cool a few minutes.
- Pour soup into a blender no more than half full. Cover and hold lid in place with a towel; pulse a few times before leaving on to blend. Puree in batches until smooth.
Nutrition Facts : Calories 150.5 calories, Carbohydrate 15 g, Cholesterol 10.2 mg, Fat 9.3 g, Fiber 3.6 g, Protein 3.4 g, SaturatedFat 3.2 g, Sodium 500.2 mg, Sugar 5.4 g
CUCUMBER COCONUT SOUP
Steps:
- Bring the chicken stock to a boil in a small saucepan. Add the chicken; return to a simmer, and reduce heat. Cook, covered, until the chicken is cooked through, about 12 minutes. Transfer the chicken to a plate, reserving the stock, and let cool.
- Heat the olive oil in a medium sauté pan over medium heat. Add the onion; cook until soft and translucent, about 4 minutes. Add the garlic, jalapeño, and cucumbers; cook 1 minute more. Add the reserved chicken stock, and bring to a simmer; cook until the cucumbers are tender, about 5 minutes. Remove from heat; let cool slightly.
- Working in batches, transfer the cucumber mixture to a blender or food processor, and puree until smooth. Add the coconut milk and cilantro to the last batch, pureeing until cilantro is very finely chopped. Transfer to a large bowl, and cover with plastic wrap; refrigerate until completely cool. Stir in the lime juice, and season with salt and pepper.
- To serve, shred the chicken into bite-size pieces. Ladle the soup into bowls; top each with chicken, and garnish with some cilantro leaves.
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- Peel the cucumbers and cut them in half, scrape out seeds. Chop the cucumbers coarsely and place them in a colander over a mixing bowl. Reserve a 1/3 cup of cucumber to be diced for garnish. Sprinkle the cucumbers with teaspoon salt and let them stand for 30 minutes. Drain excess water.
- Put the cucumber pieces in the blender along with the coconut milk, coriander leaves, half of the lime juice and the zest. Blend at high speed. Season with salt to taste and add more lime juice if necessary. Chill thoroughly before serving into small Verrines. (small glass)
- Before serving, garnish each Verrine with a few small cucumbers diced, a coriander leaves and dust of paprika powder.
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- Boil cucumbers in a soup pot with two cups water for 7 minutes until they are soft. The lid should be covered.
- Now, add another two cups of water to cucumber stock, so it cools down. Then blend it in a food processor until smooth.
- Transfer cucumber stock back to soup pot. Mix in all the remaining ingredients except cream. and cook for 15 minutes.
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