So this is quite an exotic soup. As I mentioned before I had purchased some cookbooks in Colombia and in one of them with no pictures called La Buena:Mesa by Sofia Ospina De Navarro is an interesting practical cookbook from a Colombian’s home kitchen. It’s a vintage cookbook with old recipes and the Cucumber Soup really caught my attention, I’ve never heard of it and I had to try it. End result: delicious, healthy, and easy! A silky smooth soup that you can slurp down, cucumber is super good for you it contains high levels of vitamin A and C, alkaline-forming minerals, potassium, and oh the list goes on. A soup that everyone even the kids will love.
Makes for 6 Servings
- 2 Cups (1 long) English Seedless Cucumber, rough chop
- 1/2 Cup Onion, chopped
- 1 Cup Water
- 1 Tbsp, Unsalted Butter
- 1 Tbsp Kosher Salt
- 1-1/2 Cup White Sauce (recipe below)
- 3 Cups Beef Stock/Broth (or any stock/broth you would like to use)
- 1/2 Cup Heavy Cream
- 4 Tbsp White Wine
- 2 Eggs Yolk, beaten
- 1/4 Tsp Nutmeg
- For Garnish: Cilantro or Parsley, minced
For the White Sauce:
- 1 Tbsp Cornstarch
- 1 Cup Milk
- 1/2 Cup Stock/Broth of any kind you’d like to use
- 1 Tbsp Unsalted Butter
- Salt & Pepper, to taste
So first things first we need to get this white sauce done before the actual soup. Whisk the cornstarch and milk in a small sauce pot before heating it up. Then add in the rest of ingredients the stock, butter, and seasonings. Bring to a boil, stir, and let it thicken up. Turn heat off and set aside.
With a hand blender or blender pulse till smooth the cooked cucumber with the water it was cooking in, white sauce, chopped onions, and beef stock. Then transfer back into the same pot and bring to a boil.
A minute before serving add into the soup the heavy cream, white wine, the 2 egg yolks, and nutmeg, stir to combine. Taste for seasonings then serve and garnish with cilantro or parsley.
- Customer Recipe: Cucumber Dill Soup (greenlinglocal.wordpress.com)