Tom Patterson's Recipe

Cold Cream Of Cucumber Soup

Category: Recipes

Serving Size : 6


2 tablespoons unsalted butter
1 small yellow onion -- sliced
1 1/4 pounds cucumbers -- peeled and sliced
2 cups light chicken stock -- plus additional
stock -- as needed
1 pinches salt
1/4 cup heavy or double cream
OR milk
handful of
small fresh mint leaves

In a deep saucepan over medium heat, melt the butter. Add the onion and
cook, stirring, until translucent, about 3 minutes. Add the cucumbers, mix
well and pour in 2 cups ( 16 fl oz/480 ml) stock. Reduce the heat to low
and cook, uncovered, until the cucumbers are tender, about 20 minutes.

Remove from the heat and let cool slightly. Working in batches, puree the
cucumber mixture in a blender, adding a little stock to thin, if necessary.
Pour into a bowl, cover and refrigerate for at least 3 hours to chill
thoroughly.

Just before serving, add the salt and the cream or milk, mixing well. Ladle
into chilled bowls, sprinkle with the mint and serve immediately.